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 and delicious chips with the leftover sweet potatoes you didn’t end up using. You’ll feel like you are indulging while you are getting all the nutritious benefits of vitamin-packed sweet potatoes 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,
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For more than a century, UPMC Magee-Womens Hospital has provided high-quality medical care to women at all stages of life. UPMC Magee is long renowned for its services to women and babies, but also offers a wide range of care to men as well. Nearly 10,000 babies are born each year at Magee, and the hospital’s NICU is one of the largest in the country. The U.S. Department of Health and Human Services recognizes Magee as a National Center of Excellence in Women’s Health, and the Magee-Womens Research Institute is the largest research institute in the U.S. devoted exclusively to women’s health and reproductive biology.