Sweet potato chips are a crunchy, spring snack perfect for an Easter gathering instead of traditional salted snacks. Baked into thin, golden rings, the sweet potatoes take on a natural sweetness enhanced by smoked paprika and a hint of thyme. Serve them with a delicate dip made from cottage cheese and buttermilk with dill — a light, creamy contrast to the crispiness of the chips. The dish is simple, colorful (orange rings, green dill), and pairs wonderfully with eggs, salads, and spring vegetables. The recipe includes tips for beginners — how to slice, season, and bake to ensure the chips are evenly cooked and crispy.
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Preheat the oven to 200°C (fan 190°C). Turn on the top and bottom heating setting for even browning. Prepare two baking sheets and line them with parchment paper — the paper will prevent sticking and make flipping the chips easier.
Wash the sweet potatoes under running water and scrub them thoroughly with a vegetable brush to remove dirt. Do not peel the skin — it will leave more flavor and fiber. Dry the sweet potatoes with a paper towel.
Slice the sweet potatoes into very thin slices — about 1.5-2 mm thick. The easiest and most even way to do this is with a mandoline set to 1.5 mm. If you don't have a mandoline, use a sharp knife: cut thin slices while holding the sweet potato steady and slicing away from yourself.
Place the sliced sweet potato in a large bowl of cold water and rinse for 2-3 minutes, changing the water twice. Then, cover with fresh cold water and let sit for 15 minutes — this will remove excess starch and help the chips become crispier.
After 15 minutes, drain the sweet potato slices in a colander, then spread them out on a clean kitchen towel and dry them thoroughly — press the slices with the towel until they are dry. Wet slices will not crisp up properly.
In a large bowl, mix the rapeseed oil with salt, smoked paprika, pepper, and optional thyme. Add the sweet potato slices and gently mix with your hands or a large spoon, ensuring each slice is lightly coated with the spices and oil — not too much oil, it should be a thin layer.
Spread the slices on a baking sheet in a single layer, making sure they do not touch each other — leave some space between them (ideally 2-3 mm). If you have a lot of slices, bake in two batches on two separate sheets, placing them at different levels in the oven and swapping them halfway through the time.
Place the baking tray in the preheated oven and bake for 12-18 minutes at 200°C, until the edges are golden and slightly shrunk. After about 10 minutes, open the oven and check one tray — if the edges are already golden, flip the slices to the other side using a spatula and bake for an additional 3-5 minutes. Baking time depends on the thickness of the slices and the oven.
In a bowl, mix the cottage cheese with the buttermilk until smooth and creamy: first, mash the cottage cheese with a fork, then add the buttermilk one spoon at a time, stirring until you achieve a smooth paste. Season with salt and pepper to taste. If the dip is too thick, add another spoon of buttermilk.
Chop the dill finely (if using) and mix it into the dip. Taste and add salt if needed. Transfer the dip to a small bowl and place it in the fridge for 10 minutes — a cold dip will be more enjoyable with hot chips.
After baking, remove the chips from the oven and immediately transfer them to a rack to prevent them from getting soggy from steam. Leave to cool for 2-3 minutes — the chips will harden and become crispier. Serve on a large platter with dip in the center, sprinkled with fresh dill as decoration.
Additionally, you can add a thin layer of Parmesan (sprinkle) or thin slices of garlic sautéed in oil for a more intense flavor. If you want a vegan version, replace the buttermilk dip with soy yogurt and tofu.
Sweet potatoes were known in Europe during the Age of Discovery, but they only became popular in home cooking in the 20th century. In the baked chips version, their natural sweetness is used as an alternative to potato chips.
Serve the chips immediately after baking, preferably on a flat tray with a small bowl of dip in the center. Add fresh herbs (dill, parsley) and lemon slices next to the dip — a few drops of lemon juice in the dip just before serving will refresh the flavor.
Store the baked chips in an airtight container at room temperature for up to 1 day — preferably not in the fridge (moisture will soften the chips). Keep the dip in the fridge for up to 2 days. To refresh slightly wilted chips, place them in an oven preheated to 160°C for 2-3 minutes.
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