I hosted a housewarming banquet last time we moved and, upon leaving, my friend told me that these chips were the highlight of the meal. I was bemused, not because they aren’t totally delicious, but because they were a simple side to some other rather elaborate dishes. I took the compliment anyway because, like me, I know he is a big lemon and dill fan… I guess the lesson there is that simple dishes, where the flavours are perfectly paired and the ingredients are in season and at their prime, make the most memorable meals.


Sweet Potato Chips with Creamy Lemon and Dill Dip

2 medium | 1.1kg golden sweet potatoes (kumera), scrubbed
4 tbls | 80ml coconut oil, melted to liquid
Sea salt flakes, to taste

Creamy Lemon and Dill Dip

1 cup | 145g raw cashews, soaked for 4+ hours and drained
2/3 cup | 160ml water


For the chips: 
Set your oven to 200C. Leaving the skin on the sweet potatoes, 
use a sharp knife to remove any blemishes. Slice the sweet potatoes into rounds about 1cm thick. 
Lay the chips out in a single layer on two baking trays. Pour over the coconut oil and use a pastry brush to brush the tops of the chips with the oil – 
you’ll find the oil may set on the potatoes if they are cold but do your best.

For the creamy lemon and dill dip:  
Blend the cashews, water and lemon juice in a high speed blender till smooth 
about 2 minutes. Pour into a bowl and add the dill, salt and pepper. Taste and adjust seasoning, if desired.

You can find complete recipes of this SWEET POTATO CHIPS WITH CREAMY LEMON AND DILL DIP in homespuncapers.com

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