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YIELD 3 CUPS CHIPS-1/2 CUP DIP
PREP TIME 25 MINUTES
COOKING TIME 11 HOURS
INGREDIENTS
Dehydrator 4
Copyright © 2016 Gourmia. All Rights Reserved.
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2 TABLESPOONS OLIVE OIL
2 TEASPOONS GROUND CUMIN
1 TEASPOON KOSHER SALT
1/2 TEASPOON SMOKED PAPRIKA
1 LARGE (1 1/4 POUNDS) SWEET POTATO, SCRUBBED
6 TABLESPOONS SOUR CREAM
1/4 CUP MAYONNAISE
1 1/2 TEASPOONS FINELY CHOPPED CHIPOTLE EN ADOBO
1 TEASPOON GRATED LIME ZEST
1 TABLESPOON FRESH LIME JUICE
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In a large bowl, whisk together the olive oil, lime juice,
cumin, 3/4 teaspoon salt and paprika. With a mandolin or
chefs knife, cut the potato into 1/4-inch-thick rounds. Add
the potatoes to the oil mixture and toss to coat. Arrange the
potatoes without overlapping on 5 trays. Place the trays in
the dehydrator. Close the damper door. Turn the machine
ON. Set the TIME to 11 hours and the TEMP to 122°F.
Dehydrate, checking the potatoes periodically and
rearranging the trays if necessary, until the chips are
completely crisp. Remove the trays from the machine and
let the chips completely.
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Meanwhile, in a small bowl, stir together
the sour cream, mayonnaise, chipotle en adobo, lime zest
and juice and the remaining 1/4 teaspoon salt. Cover and
refrigerate until ready to serve. Serve the chips with the
Chipotle Dip. Store any extra chips in a large zip-close
plastic bag or airtight plastic container.
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