Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

Enjoy a satisfying twist on classic sweet potato chips paired with a creamy, high-protein Greek yogurt dip accented by a crunch of roasted chickpeas. This balanced meal delivers a delightful mix of crispy, savory chips and a tangy, refreshing dip—perfect for breakfast, lunch, or dinner.

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NUTRITION

425kcal
Protein
33.2g
Fat
6.5g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (150g)

1 tsp Olive Oil Spray

Pinch Sea Salt

1 cup Nonfat Plain Greek Yogurt (245g)

1 ounce Roasted Chickpeas (30g)

1 tsp Lemon Juice

1 tsp Garlic Powder

1 tbsp Fresh Chopped Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the sweet potato, then slice it thinly (about 1/8 inch) for even crispiness.

  • 3

    Lightly spray the sweet potato slices with olive oil, and season with a pinch of sea salt.

  • 4

    Arrange the slices in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap.

  • 5

    Bake the sweet potato slices for 20-25 minutes, flipping halfway through, until they become crispy and slightly golden. Watch closely in the final minutes to avoid burning.

  • 6

    While the chips bake, prepare the Greek yogurt dip. In a bowl, combine the nonfat plain Greek yogurt with lemon juice, garlic powder, and chopped fresh dill; mix well.

  • 7

    Gently stir in the roasted chickpeas into the dip or use them as a crunchy topping just before serving.

  • 8

    Plate a serving of the crispy baked sweet potato chips with a generous side of the protein-packed Greek yogurt dip, and enjoy your balanced, nutrient-rich meal.

Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Chips with Sea Salt and Protein-Packed Greek Yogurt Dip

Enjoy a satisfying twist on classic sweet potato chips paired with a creamy, high-protein Greek yogurt dip accented by a crunch of roasted chickpeas. This balanced meal delivers a delightful mix of crispy, savory chips and a tangy, refreshing dip—perfect for breakfast, lunch, or dinner.

NUTRITION

425kcal
Protein
33.2g
Fat
6.5g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (150g)

1 tsp Olive Oil Spray

Pinch Sea Salt

1 cup Nonfat Plain Greek Yogurt (245g)

1 ounce Roasted Chickpeas (30g)

1 tsp Lemon Juice

1 tsp Garlic Powder

1 tbsp Fresh Chopped Dill

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the sweet potato, then slice it thinly (about 1/8 inch) for even crispiness.

  • 3

    Lightly spray the sweet potato slices with olive oil, and season with a pinch of sea salt.

  • 4

    Arrange the slices in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap.

  • 5

    Bake the sweet potato slices for 20-25 minutes, flipping halfway through, until they become crispy and slightly golden. Watch closely in the final minutes to avoid burning.

  • 6

    While the chips bake, prepare the Greek yogurt dip. In a bowl, combine the nonfat plain Greek yogurt with lemon juice, garlic powder, and chopped fresh dill; mix well.

  • 7

    Gently stir in the roasted chickpeas into the dip or use them as a crunchy topping just before serving.

  • 8

    Plate a serving of the crispy baked sweet potato chips with a generous side of the protein-packed Greek yogurt dip, and enjoy your balanced, nutrient-rich meal.