Sweet potato chips with Greek yogurt dip
Josh Aaron
Chef/Kitchen Manager
The Island Bar and Grill

3 whole sweet potatoes
Blended frying oil
counter top fryer or dutch oven for frying
Mandoline slicer
2 tbsp sugar
2 tbsp spicy cajun seasoning
1/2 tsp nutmeg
1 tsp cinnnamon

2 cups Greek yogurt
2 tbsp honey
1 tsp fresh chopped rosemary
1/2 tsp smoked chili powder
1 tbsp orange juice

Heat oil to 375, while oil gets hot set up mandoline for slicing on the
thinnest setting and placing on top of a large bowl half filled with
water. Cut a small piece off one end of sweet potato to make it sit flat
and start carefully slicing make sure you to you safety guard when you
start getting close to the end. Once you get the hang of it try moving
faster to insure consistantsy. Once oil is hot slowly add a small amounts
of the potatoes to blanch (cook for 1-2 mins) to cook the water out. Drain
on paper towels then place back in hot oil for for 3-4 min more or until
desired crispness. To make sauce mix all ingredients in bowl and place in
serving dish or refridgerator. Mix sugar, cajun, nutmeg and cinnamon and
season finished chips and serve or store in ziploc bags.