Sweet Potato Chips with Ranch Dip

Sweet Potato Chips with Ranch Dressing

Sweet Potato Chips with Ranch Dip

OH MY GOODNESS!!! These are so good, and as a combination… DELICIOUS! You must try them. You will not be disappointed, aside from the fact that your side dish is a yellow container (my fixers), but it is worth the hit!

This recipe will serve between 4-5 people.

What You Need:

For Sweet Potatoes:

3/4 pound sweet potatoes
1 tbsp olive oil
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin

For Ranch Dip:

1/2 cup low-fat cottage cheese
2 tbs 1% or 0% Greek yogurt
1 1/2 tbs low-fat milk, skim milk or unsweetened plain almond milk
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp dried dill
1 tbsp fresh parsley, chopped
a pinch of salt and black pepper, to taste

  1. In a blender, add cottage cheese, greek yogurt, milk, lemon juice, onion powder, garlic powder, and dill. Blend until the mixture is smooth.
  2. Pour into your serving dish. Stir in the fresh parsley. Season with a pinch of salt and pepper. Enjoy!

21-Day Fix Container Counts:

Sweet Potatoes – 1 yellow
Ranch Dip – The dip falls under the red container. I typically use 1/2 red, but whatever you use is what you would count it as.

Tip:
Double the sweet potato recipe so that you can have a side ready to bake for another day. Prepping your food is key to saving time in the long-run!
You should have enough of the dip to last for another meal. It will stay fresh in the fridge for about 5 days or so.

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