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Wednesday, November 3, 2010

Recipe for Sweet Potato Frips and Pesto Dipping Sauce

What’s a frip you ask?  Sorta between a fry and a chip.  Sweet potatoes slices are great done in the oven, but often they steam more than brown and although they taste good, they don’t give that satisfying crispy fry or chip sensation.

I’ve found rubbing each piece of sweet potato with oil and spreading them out with lots of room on baking trays helps.  Cooking them until they are browning but not burned around the edges, gives you a crunch as you bite into them.  No, they aren’t like real fries or chips but pretty good none-the-less.  

The sauce is an easy go-to dip.  Works well with lots of things-crudités, frips , pita chips…

A satisfying appetizer!  Enjoy.

Makes 4 servings, each approximately 176 calories, 8 grams fat, 19 grams carbs, 7 grams protein

2 medium sweet potatoes, peeled and sliced thin (not paper thin, though)
Approximately 1 TBSP canola oil
Kosher salt
½ cup non-fat plain Greek yogurt
2 TBSP pesto sauce (homemade or store bought)
1 TBSP fresh lemon juice

Preheat oven to 400 degrees.
Mix pesto, lemon juice, and yogurt together and chill in fridge while sweet potatoes cook.  Rub a small amount of oil on each slice of sweet potato.
Sprinkle salt on both sides.
Place well spaced on baking sheet so they don’t steam.

Bake for 10 minutes and turn over.  Rotate trays and swap between shelves if using more than 1 shelf.
Bake another 5+ minutes until browning around edges (watch for burning).
Sprinkle with additional kosher salt and serve warm with dip.

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