Cajun Sweet Potato Chips

This sweet potato chip recipe elevates the humble spud into a restaurant-worthy snack with a refreshing dip. The combination of spicy Cajun seasoning and cooling yogurt creates a perfect balance that will impress anyone lucky enough to try them.

I first made these chips for a backyard gathering when I wanted something more exciting than regular potato chips. The bowl was completely empty within minutes and I've been perfecting the recipe ever since.

Ingredients

• Sweet potatoes: Choose medium sized ones with smooth skins and vibrant orange color for the best flavor and texture
• Vegetable oil: A neutral oil with high smoke point ensures proper frying without unwanted flavors
• Cajun seasoning: The star ingredient that gives these chips their distinctive kick and flavor profile
• Greek yogurt: Provides a tangy creamy base for the dip that balances the spicy chips perfectly
• Fresh dill: Adds brightness and herbaceous notes that lift the entire dip
• Fresh lemon juice: The acidity cuts through richness and enhances all other flavors
• Garlic: Creates depth and complexity in the dip that keeps people coming back for more

Step-by-Step Instructions

Prepare the dip:

Combine Greek yogurt, garlic paste, chopped fresh dill, and lemon juice in a small bowl. Mix thoroughly until completely incorporated. Season generously with salt and pepper to taste. The flavors deepen significantly after resting, so allow at least 30 minutes in the refrigerator before serving.

Slice the sweet potatoes:

Set up a mandolin on its thinnest setting. Scrub sweet potatoes thoroughly but leave the skin on for extra nutrition and visual appeal. Slice potatoes lengthwise instead of crosswise to create longer, more impressive chips. Always use a cut glove when operating the mandolin to protect your fingers.

Set up your frying station:

Arrange your workspace with a spider strainer for retrieving chips, an infrared thermometer for monitoring oil temperature, a large mixing bowl for seasoning, and two paper towel lined sheet trays for draining. Organization is crucial for successful frying.

Heat the oil:

Pour vegetable oil into a heavy bottomed pot and heat over high flame until it reaches exactly 350°F. Maintaining consistent temperature ensures perfectly crisp chips that are neither soggy nor burnt.

Fry in batches:

Add sweet potato slices to hot oil in small handfuls to prevent overcrowding and temperature drops. Use your spider strainer to keep chips moving constantly for even cooking. Watch for visual cues like curling edges, golden color, and a crisp texture which usually takes between 4 to 6 minutes.

Drain and season:

Once chips reach perfect crispness, lift them with your spider strainer and shake 3 to 5 times to remove excess oil. Transfer immediately to paper towel lined tray for initial draining, then move to mixing bowl while still warm. Sprinkle generously with Cajun seasoning and toss to coat evenly.

I absolutely love the way the earthiness of sweet potatoes provides the perfect canvas for the complex spices in Cajun seasoning. My daughter who typically avoids spicy foods surprised everyone by devouring nearly half the batch herself after discovering how the yogurt dip perfectly balances the heat.

Perfecting Your Oil Temperature

Maintaining consistent oil temperature is perhaps the most critical factor in creating perfectly crispy chips. If your oil drops below 325°F, the chips absorb too much oil and become soggy. Above 375°F, they burn before cooking through. Invest in a good quality infrared thermometer for best results. Allow oil to return to temperature between batches even if it means waiting an extra minute or two.

Make Ahead Options

The dill yogurt dip actually improves when made 24 hours in advance as flavors meld and develop. Store in an airtight container in the refrigerator. The chips themselves are best made just before serving but can be prepared up to 4 hours ahead and kept in a single layer in a paper towel lined airtight container. Avoid refrigerating the chips as they will lose their crispness.

Customizing Your Cajun Seasoning

While store bought Cajun seasoning works wonderfully for this recipe, creating your own blend allows you to control heat level and eliminate preservatives. Combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper. Adjust proportions based on your heat preference. A homemade blend typically tastes fresher and more vibrant than commercial versions.

Serving Suggestions

Present these chips standing upright in a tall glass or mason jar with the dip in a separate bowl alongside. This vertical presentation shows off their beautiful color and shape. For a complete appetizer spread, pair with other contrasting textures and flavors like marinated olives, fresh vegetable crudités, and perhaps a creamy hummus.

Frequently Asked Questions

→ How do I ensure the chips are crispy?

Slice the sweet potatoes thinly using a mandolin and fry in batches at 350°F to achieve maximum crispiness.

→ Can I bake the sweet potato chips instead of frying?

Yes, you can bake them. Lay the thinly sliced sweet potatoes on a baking sheet, brush with oil, and bake at 375°F until crisp, flipping midway.

→ What is the best way to slice sweet potatoes for chips?

Use a mandolin set to the thinnest setting for consistent slices that fry evenly.

→ Can I make the dill yogurt sauce ahead of time?

Yes, the sauce can be made up to a day in advance. Refrigerate it in an airtight container to let the flavors meld.

→ How long can I store sweet potato chips?

Store the chips in an airtight container for up to 1-2 days. They may lose some crispiness, so reheat briefly in an oven if needed.

→ What else can I pair with the yogurt dipping sauce?

The dill yogurt sauce also pairs well with raw veggies, crackers, or even as a spread for wraps and sandwiches.