![\"67\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/06\/67.jpg\")
<\/a><\/p>\nSweet Potato Chips with Yogurt Dip<\/strong><\/p>\n This was something I wanted to try for a while. I checked several different recipes and they had very different directions in terms of the temperature of the oven and the cooking time. Some said cook at 400F for 20 minutes and others said 200F for 2 hours! I started my first batch at 400 degrees. But after 10 minutes, I got nervous and I started changing the temperature, from 400F to 425F and then quickly to 300F. And later to 200 and then back up to 350F… I tried to figure out the right temperature and the right cooking time with my second and third batch, but I was so afraid that I might burn them. I stayed right in front of the oven and again constantly adjusted the temperature every five minutes or so. So unfortunately I can’t give you detailed instructions, but I am very happy with the results. I would say about 60% turned out perfect; crunchy but not burned. I’ll definitely make these again. They are so tasty. After lightly coating the sweet potato slices with olive oil, I sprinkled salt, black pepper, garlic powder, and cumin. The spices go so well with the natural sweetness of the sweet potatoes. I’d like to try making these with yam in the future, too, to get the pretty orange color. <\/p>\n Yogurt dip: Greek yogurt, lime juice, grated cucumber, cooked garlic, green onion, cilantro, sugar, salt, hot sauce<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u30c1\u30c3\u30d7\uff06\u30e8\u30fc\u30b0\u30eb\u30c8\u30c7\u30a3\u30c3\u30d7<\/strong><\/p>\n \u4e00\u898b\u3075\u3064\u3046\u306e\u30dd\u30c6\u30c8\u30c1\u30c3\u30d7\u306b\u898b\u3048\u307e\u3059\u304c\u3001\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u547c\u3070\u308c\u308b\u5c11\u3057\u7518\u3055\u306e\u3042\u308b\u304a\u828b\u3092\u4f7f\u3063\u3066\u30c1\u30c3\u30d7\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u63da\u3052\u305f\u306e\u3067\u306f\u306a\u304f\u30aa\u30fc\u30d6\u30f3\u3067\u304b\u308a\u3063\u3068\u713c\u304d\u4e0a\u3052\u307e\u3057\u305f\u3002<\/p>\n \u30aa\u30fc\u30d6\u30f3\u306e\u6e29\u5ea6\u8a2d\u5b9a\u306b\u306a\u304b\u306a\u304b\u81ea\u4fe1\u304c\u6301\u3066\u305a\u3001\u30aa\u30fc\u30d6\u30f3\u306e\u524d\u306b\u5ea7\u308a\u8fbc\u3093\u30675\u5206\u304a\u304d\u3050\u3089\u3044\u306b\u6e29\u5ea6\u3092\u5909\u3048\u3066\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u3061\u3087\u3063\u3068\u76ee\u3092\u96e2\u3059\u3068\u7126\u3052\u3066\u3057\u307e\u3046\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u7126\u304c\u3055\u306a\u3044\u3067\u304b\u308a\u3063\u3068\u713c\u304d\u4e0a\u3052\u308b\u306e\u304c\u306a\u304b\u306a\u304b\u5927\u5909\u3067\u3057\u305f\u3002<\/p>\n \u9ed2\u3053\u3057\u3087\u3046\u3084\u30af\u30df\u30f3\u3001\u30ac\u30fc\u30ea\u30c3\u30af\u306a\u3093\u304b\u307e\u3076\u3057\u3066\u713c\u304d\u307e\u3057\u305f\u304c\u3001\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u306e\u81ea\u7136\u306a\u7518\u3055\u3068\u3074\u3063\u305f\u308a\u3002<\/p>\n \u3059\u3063\u304d\u308a\u30af\u30fc\u30eb\u306a\u30e8\u30fc\u30b0\u30eb\u30c8\u30c7\u30a3\u30c3\u30d7\u3068\u306e\u76f8\u6027\u3082\u25ce\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Sweet Potato Chips with Yogurt Dip This was something I wanted to try for a while. I checked several different recipes and they had very different directions in terms of the temperature of the oven and the cooking time. Some said cook at 400F for 20 minutes and others said 200F for 2 hours! I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,29],"tags":[],"class_list":["post-29366","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29366"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29366\/revisions"}],"predecessor-version":[{"id":29379,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29366\/revisions\/29379"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"