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Cajun Sweet Potato Chips with Yogurt Dipping Sauce

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Chips and dip are a classic snack, one that is practically mandatory for game days or backyard barbecues. When people gather, there’s usually a bowl of chips and some kind of dip. I’m going the extra mile this time, skipping the store-bought bag of chips and dip and making my own. I know, I know…why the extra effort when my favorite bag of kettle-cooked chips is sitting there in the grocery aisle? One word…fresh. There’s no comparison to a fresh batch of chips and this cool, creamy dip. One dip, one bite and you’ll agree!

I’m using sweet potatoes in keeping with my southern-themed backyard barbecue menu. Sweet potato pie is already a beloved southern treat; here, I’m taking a savory approach to the root vegetable.

I love the earthy orange color of these chips, curled and crisped by the hot cooking oil. Seasoning is essential to creating the perfect potato chip, so I toss the still-warm chips with a bit of cajun spice for savoriness. I could eat the whole tray of chips, but I need to show some restraint and save a few for my party.

To balance the crispy sweet spice of the sweet potato chips, I’ve made a cool and creamy yogurt dipping sauce. This was the first task, before making the chips. I want the dip to have good flavor so it needs to take some time to marinate in the fridge, building its flavor profile.

The dip is quite simple: Greek yogurt, fresh garlic, dill, and lemon juice whisked together and seasoned with salt and pepper. That’s it! I also like to serve this dip with pita bread, too, or a veggie tray; it pairs beautifully with bell peppers and carrots and warm pita. But today, the dip stars alongside my fresh crispy sweet potato chips. The two go together like peas and carrots, or just like chips and dip!

Cajun Sweet Potato Chips with Yogurt Dipping sauce are best enjoyed with Fried Oyster Po’Boy, Creole Coleslaw, Green Gator Gumbo, and Strawberry Rhubarb Beignets.

Yield(s): Serves 6

15m prep time

15m cook time

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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 2 medium-sized sweet potatoes, scrubbed clean
  • 6 cups vegetable oil, for frying
  • Kosher salt and freshly cracked black pepper, to taste
  • Cajun seasoning
For dill yogurt dipping sauce:
  • 1/2 cup Greek yogurt
  • 2 garlic cloves, pasted
  • 3 tablespoons fresh dill
  • 2 tablespoons fresh lemon juice
  1. In a small bowl, whisk together greek yogurt, garlic cloves, fresh dill, and lemon juice. Season with salt and pepper. Let sit for at least 30 minutes in the fridge.
  2. Prepare a mandolin on the thinnest setting for a sweet potato chip and slice sweet potato lengthwise to create a longer chip. PLEASE USE A CUT GLOVE WHEN HANDLING THE MANDOLIN.
  3. Prepare a frying station equipped with a spider strainer, infrared thermometer, a large mixing bowl and two paper towel lined sheet trays.
  4. Preheat a pot of vegetable oil over high heat until it reaches a temperature of 350°F.
  5. Fry sweet potato chips in handful batches, tossing frequently with the spider strainer. Fry for 4 - 6 minutes or until the chip is curled up, crispy, and slightly golden.
  6. Remove cooked chips with a spider strainer, draining excess oil for 3 - 5 shakes in the strainer then place straight into a paper towel lined sheet tray, then put your next batch of chips in and place cooked chips in a large bowl and toss with a sprinkle of cajun seasoning. Enjoy!