2 large sweet potatoes
1 lime
1 teaspoon of thyme
1 teaspoon ground cayenne or minced (optional)
Extra virgin olive oil
Salt and freshly ground black pepper
For the dip (sauce)
1 Greek yogurt or bitter yogurt
Juice of ½ lime
1 teaspoon curry powder
rosemary
Preheat oven to 200 degrees.
Clean the sweet potato with a brush and water (another option is to peel). Cut into half-centimeter sheets with a mandolin or a knife, cut a little bending to make them larger. Put them in a bowl with water so that they release some starch for about 10 minutes.
Drain well and dry sweet potato slices with paper towel or cloth. Paint with a splash of olive oil mixing well so that they are greased.
Spread them on two baking oiled or covered with baking paper. Sprinkle with cayenne, thyme and black pepper. Bake 10 minutes. Turn the chips if necessary. Bake about 10 minutes until golden and crispy, watching not to burn. Sprinkle with lime zest and salt.
To make the dip, mix in a bowl all ingredients with a spoon.
Tips_ It can be server also with mayonnaise, tomato sauce, or on a salad.