Ancho Lime Sweet Potato and Yucca Chips
- Total Time: 40 mins
- Yield: 4 1x
Description
This twist on the classic potato chip is crispy, sweet, tangy and salty all at once, with a bit of smokey heat that is simply irresistible.
Ingredients
- 1 yucca, peeled
- 2 small sweet potatoes, peeled
- 2 tbsp (30 ml) avocado oil
- 1 tsp salt
- 1 tsp black pepper
- zest and juice of 1/2 lime
- 1/4 tsp cayenne
- 1/2 tbsp ground ancho
- 1/2 tbsp packed parsley, chopped
Instructions
- Preheat oven to 400F.
- Using a mandolin slice cassava and sweet potatoes ? inch thick.
- Place chips in a bowl with avocado oil, salt and pepper. Toss to coat.
- Place chips in a single layer on a baking sheet fitted with silpat mat or parchment paper.
- Bake chips on each side for 7 minutes, or until crisp.
- In same bowl used before add lime juice, zest, cayenne, ancho and parsley.
- Toss hot chops in bowl with lime mixture.
- Enjoy hot.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
If You Liked This Recipe, You’ll Love These
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- Fennel and Sweet Potato Gratin
- Candied Sweet Potato Casserole
Frequently Asked Questions
Do I need a mandoline slicer for these chips?
The recipe calls for a mandoline to slice both the yucca (cassava) and sweet potatoes to a uniform ?-inch thickness. That consistency is important for even baking at 400°F — thicker slices stay soft, thinner ones burn. If you use a knife, aim for ? inch and work slowly; yucca is quite dense and firm.
Why is the lime and ancho spice mix added after baking rather than before?
The chips go into the oven with just avocado oil, salt, and pepper. The ancho, cayenne, lime juice, lime zest, and chopped parsley are tossed with the hot chips right out of the oven. This keeps the citrus bright and prevents the spices from scorching during the 7-minute-per-side bake at 400°F. 
