Cumin Scented Greek Yogurt Dip with Roasted Sweet Potato Chips
2016 was an amazing year, this is for certain - and 2017 is shaping up to be even better!
Although I still love to bake, a healthier lifestyle was long overdue. Week two of eating clean is off to a great start, so I'm sharing my new obsession: cumin scented greek yogurt dip. SO GOOD - be sure to make a double batch, it's delicious on anything!
Side Note: this dip/dressing contains my favorite basic spice mix - equal parts ground cumin, chili powder and garlic powder; killer on anything, thanks to my idol Ree Drummond (The Pioneer Woman) for the inspo!
Cumin Scented Greek Yogurt Dip with Roasted Sweet Potato Chips
Dressing
1 cup Greek yogurt (I opted for 2%, but anything works!)
1 1/2 tsp fresh lemon juice
Zest of 1 lemon
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/8 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp chili powder
1-2 dash(es) ground turmeric
Sweet Potato Chips
1 medium organic purple sweet potato, peeled
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/8 tsp ground cumin
Chosen Foods Avocado oil spray
To begin, preheat your oven to 425F.
Line a large baking sheet with parchment paper or aluminum foil and spray avocado oil to coat - peel the sweet potato and cut into thin slices (approximately 1/16 inch - see pic for an idea). If you're not completely accident prone (as I am), a mandolin slicer is ideal!
Add the sweet potato slices to a large bowl and spray with enough avocado oil to coat. Sprinkle over the spice mixture and toss to evenly coat. Lay the potato slices on the baking sheet and roast at 425F for 20 minutes, flipping the slices over half way.
While the chips roast, make the dressing! As with most of my recipes, the how-to is as simple as it gets: add all the ingredients to a bowl and stir until combined.
When the chips are nice and crispy, allow them to cool (if you can wait that long) - then find a nice plate for the chips, a ramekin for the sauce and serve.
Bon Appetit Yall!
Mrs. O'Brien xx
