APP Spicy sweet potato chips with Vidalia onion dip

Spicy Sweet Potato Chips with Vidalia Onion Dip


4   large sweet potatoes, washed, peeled, and dried

3   teaspoons kosher salt

1/4   teaspoon ground red pepper

Peanut oil for frying

1   recipe Vidalia Onion Dip (recipe follows)


Using a mandolin or a very sharp knife, thinly slice sweet potatoes.

In a small bowl, combine salt and red pepper. Set aside.

In a large heavy-bottomed pot, pour oil to a depth of 3 inches. Heat over medium-high heat to 350°. Plunge chips, 10 to 12 at a time, into oil. Fry until light golden brown, 3 to 6 minutes.

 Remove, and drain on paper towels or paper bags until completely cooled. Sprinkle with salt mixture. Serve immediately with Vidalia Onion Dip, if desired.

Serving Size:   12 servings

Vidalia onion dip


1   Vidalia onion, sliced 1/2-inch thick

2   tablespoons olive oil

1   cup sour cream

1   cup ricotta cheese

3   teaspoons chopped fresh tarragon

3/4   teaspoon kosher salt

3/4   teaspoon ground black pepper

1/2   teaspoon Worcestershire sauce

1/4   teaspoon hot sauce

Garnish: chopped fresh thyme


Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.

Place onion slices on prepared baking sheet. Using a pastry brush, coat onion with olive oil.

Bake until slightly charred, approximately 12 minutes. Remove from oven; let cool, and roughly chop.

In the work bowl of a food processor, combine onion, sour cream, ricotta, tarragon, salt, pepper, Worcestershire, and hot sauce. Pulse until smooth. 

Refrigerate for at least 4 hours before serving. Store, covered, in refrigerator for up to 3 days. Garnish with thyme, if desired. Serve with Spicy Sweet Potato Chips, if desired.

Serving Size:   approximately 3 cups