Recipe for: Sweet Potato Chips with Avocado Dip (Halloween) - photo 1
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Recipe for: Sweet Potato Chips with Avocado Dip (Halloween)

Spicy Appetizers halloween Snacks 45 min Medium 0 views ~37.58 PLN - (0)
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Description

Crispy, baked sweet potato chips served with a creamy avocado dip — light, seasonal, and perfect for a Halloween snack. Sweet potatoes provide a sweet-earthy flavor and an intense orange color that beautifully contrasts with the green, tangy-garlic dip. The dish combines simplicity in preparation with an impressive presentation: the chips can be cut into bat, ghost, or pumpkin shapes, and the dip can be served in a small bowl alongside, sprinkled with sesame seeds and fresh parsley. Flavor-wise, it’s a combination of sweetness (sweet potato), smoky notes (smoked paprika), and freshness (lime, parsley). Great as an appetizer for a Halloween party or as a healthy alternative to fried chips.

Ingredients Used

Ingredients (11)

Servings:
4
  • Sweet potato 2 pcs (~800 g)
  • Rapeseed oil 30 g
  • Avocado 2 pcs (~400 g)
  • Lime 0.8 pcs (~40 g)
  • Garlic 2 clove (~10 g)
  • Natural yogurt 150 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Smoked paprika 2 tsp (~4 g)
  • ✨ Optional
  • Parsley 15 g
  • Sesame 10 g
💰 Estimated dish cost: ~37.58 PLN (9.40 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Chips

1

Wash the sweet potatoes under running water. If the skin is thick or dirty, peel the sweet potatoes with a peeler. After peeling, dry them with a paper towel.

Ingredients: Sweet potato
Use a vegetable peeler and a cutting board. Do not crush the sweet potatoes while washing; just gently scrub them with your hand or a vegetable brush.
2

Slice the sweet potatoes into very thin slices (2–3 mm). The easiest way to do this is with a mandoline set to thin slice or with a sharp knife, keeping the sweet potato stable on the cutting board. If you want a Halloween shape, cut out small shapes (bats, pumpkins) from the previously sliced pieces using small cutters or a knife.

Ingredients: Sweet potato
Use the mandoline carefully (wear a finger guard) or a stable, large knife. Thinner slices will bake faster and be crispier.
3

Transfer the slices to a large bowl of cold water and soak for 15 minutes. This will rinse off excess starch, allowing the chips to become crispier during baking. After 15 minutes, drain and thoroughly dry each slice with a paper towel, laying them out individually.

Ingredients: Sweet potato
Use a large bowl and a strainer for draining. Well-dried slices are key — moisture prevents crispiness.
4

Preheat the oven to 220°C (top and bottom) or 200°C with fan. Line a baking sheet with parchment paper and arrange the slices in a single layer, making sure they do not overlap.

The best size for the baking tray is about 30×40 cm. If there are a lot of slices, bake in two batches. Preheating the oven usually takes 10–15 minutes.
5

In a bowl, mix the rapeseed oil with 3 g of salt, 2 g of pepper, and 4 g of smoked paprika. Gently coat the sweet potato slices in the mixture (preferably in batches, using a brush or your hands). Place the slices back on the baking sheet skin side down.

Ingredients: Rapeseed oil, Salt, Black pepper, Smoked paprika, Sweet potato
Use a ceramic or metal bowl and a silicone brush. Do not soak the slices — a thin layer of oil is enough, otherwise they will become soft.
6

Place the tray in the oven and bake for 12–18 minutes, until the edges of the slices start to brown. After 8–9 minutes, open the oven and gently turn the slices with a spatula to ensure they brown evenly. Remove from the oven when they are golden and crispy — watch them closely, as thin slices can quickly go from crispy to burnt.

Ingredients: Sweet potato
Use kitchen gloves and a spatula with a thin edge. Baking time depends on the thickness of the slices and the power of the oven — the first batch is a test.

Avocado dip

7

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon into a bowl. Immediately drizzle with lime juice (juice from 1 lime) to prevent browning. Add natural yogurt, finely chopped or pressed garlic, 2 g of salt, 1 g of pepper, and 2 g of smoked paprika.

Ingredients: Avocado, Lime, Natural yogurt, Garlic, Salt, Black pepper, Smoked paprika
Use ripe avocado — the flesh should easily separate from the skin. A garlic press will help evenly distribute the flavor of the dip.
8

Mash all the ingredients with a fork or use a small hand blender on the lowest setting — blend briefly to leave some texture. Taste and add more salt, lime juice, or yogurt if the dip is too thick, if needed.

Ingredients: Avocado, Natural yogurt, Lime, Garlic, Salt, Black pepper
Use a fork if you want a rustic consistency; a blender will make the dip very smooth. Season gradually and taste.

Decoration and serving

9

Transfer the dip to a small bowl. Arrange the chips around the bowl on a large plate to resemble rays. Sprinkle the dip with chopped parsley and toasted sesame seeds. Optionally, decorate a few chips as 'bats' or 'souls'. Serve immediately while the chips are still crispy.

Ingredients: Parsley, Sesame, Sweet potato, Avocado
Use a small ceramic dipping bowl and a wide flat plate for presentation. You can also add lime slices for decoration.

Fun Fact

💡

Sweet potatoes were cultivated in Central America long before the potato appeared in Europe. Their natural sweetness and color have made them a staple in holiday and seasonal dishes for years.

Best for

halloween przyjęcie piknik

Tips

🍽️ Serving

Serve the chips immediately after baking to maintain their crunchiness. Keep the dip slightly chilled until serving. Place an extra bowl of lime juice and salt on the table for guests to season to their liking.

🥡 Storage

Chips are best eaten fresh; if you need to store them, place them in an airtight container after completely cooling and keep for a maximum of 1 day — they lose their crunch. Store the dip in the refrigerator in an airtight container for up to 24 hours; before serving, mix and season with lime juice if it has darkened.

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