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Baked Smoked Paprika Potato Chips with Honey Mustard Yogurt Dip

potato chips_large copyright

So it’s that time of year again.  Super Bowl time.  For most of you, that means parties, buffalo wings, and rooting for your favorite team to win.  For us, it means indian food, pajamas, and Downton.  Yes, it’s true, we are anti-football people.  Every year we have our own little anti-Super Bowl party.  And this year, we’re having chips and dip.  Oh, yes.

Homemade potato chips are awesome. Homemade baked potato chips are even better, since baked chips = less guilt = I can eat more, right??  Super duper easy, too.  Coating some thinly sliced potatoes in a little olive oil and smoked paprika and baking them until they’re nice and crispy is almost too easy.  The dip is a one-bowl recipe, too, and using greek yogurt as the base of the dip instead of mayo makes this a whole guilt-free affair!

So whether you’re watching the game with a couple dozen friends/family members/people you just met at UNOs, or if you’re having your own little anti-Super Bowl party like me, guilt-free smoked paprika potato chips and dip will bring us all closer together…

Smoked Paprika Potato Chips

Serves 2-3 (recipe can easily be doubled or tripled)

Ingredients:

  • 2 medium size yellow potatoes (or 1 large russet or sweet potato)
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground parsley
  • 1/2 teaspoon salt, plus more for seasoning

Instructions:

Start by preheating the oven to 400° and lining a baking sheet with parchment paper or foil.  Spray a cooling rack with cooking spray, and place it on the lined baking sheet.

Use a mandoline to slice the potatoes about 1/8 inch thick, and place the potato slices in a large bowl full of cold water.  Let the potato slices soak in the cold water for a few minutes, then transfer the potato slices to a clean kitchen towel and pat dry.  Let the potato slices dry completely before proceeding.

Once the potato slices are dry, in a large bowl, whisk together the oil and seasonings until combined.  Toss the potato slices in the seasoned oil until all the potato slices are coated. Transfer the potato slices to the greased cooling rack, making sure the potato slices are in a single layer.  (You may have to bake the chips in several batches.)

Bake the chips at 400° until crispy and golden brown, about 20 minutes. Start checking the potato chips at the 15 minute mark, to make sure none of the smaller chips are too dark.  Once all the chips are out of the oven, repeat with the remaining potato slices until all the potato chips have been baked.

Once the chips are out of the oven, sprinkle with course salt, and let cool completely before enjoying!

Honey Mustard Yogurt Dip

Ingredients:

  • 3/4 cup greek yogurt
  • 1/4 cup spicy mustard
  • 3-4 tablespoons honey
  • Pinch of salt and pepper, to taste

Instructions:

In a small bowl, whisk all the ingredients until combined.  Refrigerate until ready to use.  Serve with chips, and enjoy!

Original recipe by La Casa de Sweets

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Comments (4)

  • These look SO good, literally made my mouth water for some! Wonder how’d they would taste with sweet potatoes? {yum!}

    Jackie 8 years ago Reply

    I love making these with sweet potatoes! That’s our family’s favorite version 🙂

  • viajes 8 years ago Reply

    Yo creo que es muy buen articulo. Adios.

  • constantine 7 years ago Reply

    Yo creo quee es un fabuloso articulo. Hasta otra.

Leave a Reply to viajes Cancel Reply