Sweet potato chips and dip | Heart and Stroke Foundation

Ingredients

• 2 sweet potatoes, about 2 lbs (1 kg), peeled
• 1 tbsp (15 mL) canola oil
• 2 tsp (10 mL) mild chili or curry powder
• 1/2 tsp (2 mL) cumin seeds (optional)
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) chopped fresh mint or Italian parsley
• 1/4 cup (60 mL) 0% plain Greek yogurt
• 2 tbsp (25 mL ) mango chutney
• Pinch ground coriander