Quick snack recipe for sweet potato crisps and a delicious smoky lime dip.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 10 minutes
    • Spanish
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Sweet Potato Crisps with Smokey Lime Dip

    Recipe Information

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    500g Sweet Potato

    50ml Olive Oil

    150g Chickpeas

    90ml Soya or Almond Milk, at room temperature

    30ml Sunflower Oil

    1 clove Crushed Garlic

    1 ½ tsp Smoked Paprika

    ½ Lime, squeezed

    Salt to taste


    Pre-heat the oven to 200°C/Gas Mark 6.

    Wipe the potatoes and dry well, then slice thinly, preferably with a mandolin cutter.

    In a large bowl, mix the slices with 50ml olive oil.

    Bake them in a single layer on baking trays in the oven for about 10 minutes until crisp. Be careful as they can easily burn. Allow to cool.

    In a bowl blend the chickpeas until they form a thick paste.

    Put the almond milk and lime juice in a separate bowl. Blend slowly with a hand blender, adding the sunflower oil until it thickens and emulsifies, which takes about 1-2 minutes.

    Add the chickpea paste to the almond milk mix, along with the paprika, crushed garlic and salt.

    Blend again for a few seconds until thoroughly mixed.

    Refrigerate for 15 minutes and serve alongside the crisps.

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