Sweet Potato Chips with Cranberry Aïoli

Sweet Potato Chips with Cranberry Aïoli

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe for Sweet Potato Chips with Cranberry Aïoli. These chips will be a great side for your day-after-Thanksgiving turkey sandwich, and the dip uses leftover cranberry sauce! Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

50

chips

Chips
2
large dark-orange sweet potatoes
1/4
cup olive oil
Sea salt
Black pepper
Aïoli
1/2
cup jellied cranberry sauce (from can)
1/2
cup mayonnaise
1
teaspoon Dijon mustard
1/2
teaspoon orange juice
  1. Heat oven to 350°F. Line 2 shallow baking pans with foil.
  2. Peel sweet potatoes. Cut into thin slices; toss with olive oil. Arrange, not touching, on pans. Sprinkle with salt and pepper.
  3. Bake about 40 minutes or until potato chips are crisp. (Bake until they are as crisp as you want.)
  4. Meanwhile, in small bowl, mix aïoli ingredients. Refrigerate until ready to serve.
  5. Serve chips with aioli for dipping.
Makes 50 chips
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can sprinkle any sort of seasoning on the chips, garlic salt, lemon-pepper seasoning or whatever you like.
You can use whole or jellied cranberry sauce, whatever is left over from your Thanksgiving table!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.