Thanksgiving is over but you may be eating leftovers for the rest of the week.
Switch up the usual turkey sandwich and make these healthy, delicious chips with the leftover sweet potatoes you didn’t end up using.
You’ll feel like you’re indulging while you’re getting all the nutritious benefits of vitamin-packed sweet potato chips and protein-rich Greek yogurt.
Recipe serves: 2-4 people
- 2 sweet potatoes
- 2 tbsp olive oil
- 1/2 cup Greek yogurt
- 1 tsp dill, minced
- 1 garlic clove, minced
- 1 tsp fresh-squeezed lemon juice
- salt and pepper to taste
- Preheat the oven to 400 F.
- Using a mandoline slicer or very sharp knife, slice the sweet potatoes into 1/8-inch slices.
- Line a baking sheet with a Silpat or parchment paper. Lay out the sweet potato chips in a single layer and brush each top with 1 tablespoon olive oil.
- Bake for 20-30 minutes until they start to turn golden brown. Turn them over, brush with the remaining olive oil, and sprinkle with salt. Cook for 10 more minutes.
- To make the yogurt dip, combine the yogurt, dill, garlic, and lemon juice, and stir to combine. Season with salt and pepper to taste. Serve with the sweet potato chips,
Editor's Note: This recipe was originally published on , and was last reviewed on .
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Built upon our flagship, UPMC Magee-Womens Hospital in Pittsburgh, and its century-plus history of providing high-quality medical care for people at all stages of life, UPMC Magee-Womens is nationally renowned for its outstanding care for women and their families.
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