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1 medium sized sweet potato
1 Tablespoon curry powder (suggestion: The Spice House's Hot Curry Powder )
3 Tablespoons Olive Oil
Lemon Mint Yogurt Sauce:
1 Cup plain yogurt
1 Tablespoon lemon juice
1 Tablespoon Fresh Chopped Mint
Preheat oven to 500F. Slice the sweet potato into thin slices. Toss slices of sweet potato with olive oil and hot curry powder. Spread out on a sheet pan so none of the slices are touching. Bake until the are crispy and start brow.
Combine the yogurt, mint, and lemon juice in a small bowl and stir to combine. Spoon over the chips while they are still hot and serve immediately.
1 Tablespoon curry powder (suggestion: The Spice House's Hot Curry Powder )
3 Tablespoons Olive Oil
Lemon Mint Yogurt Sauce:
1 Cup plain yogurt
1 Tablespoon lemon juice
1 Tablespoon Fresh Chopped Mint
Preheat oven to 500F. Slice the sweet potato into thin slices. Toss slices of sweet potato with olive oil and hot curry powder. Spread out on a sheet pan so none of the slices are touching. Bake until the are crispy and start brow.
Combine the yogurt, mint, and lemon juice in a small bowl and stir to combine. Spoon over the chips while they are still hot and serve immediately.