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🍽️ Crispy Sweet Potato Chips with Creamy Broccoli Dip

273 kcal · 30 min · 4 servings

Ingredients

• 1 broccoli (500 g)
• 200 g soy yogurt
• 2 tbsp almond drink (almond milk)
• salt
• pepper (from the mill)
• 2 large sweet potatoes (approx. 600 g)
• vegetable oil (for frying)
• 1 tsp sweet paprika powder

Instructions

1. 1. Wash the broccoli thoroughly under running water.
2. 2. Separate the broccoli into small florets.
3. 3. Dice the tough stem into small pieces.
4. 4. Fill a pot with 2 to 3 centimeters of water.
5. 5. Place a steamer basket over the pot.
6. 6. Put the broccoli florets and the diced stem into the steamer basket.
7. 7. Steam the broccoli for about 10 minutes with the lid on.
8. 8. Place the steamed broccoli into a mixer.
9. 9. Add soy yogurt and almond milk.
10. 10. Blend the mixture until it forms a smooth sauce.
11. 11. Season the dip with salt and pepper.
12. 12. Place the finished dip in the refrigerator to chill.
13. 13. Peel the sweet potatoes completely.
14. 14. Slice the sweet potatoes thinly using a mandoline.
15. 15. Heat the frying oil to 170 degrees Celsius.
16. 16. Fry the sweet potato slices in batches.
17. 17. Remove the chips from the oil as soon as they are crispy.
18. 18. Place the chips on kitchen paper.
19. 19. Let the excess fat drain off.
20. 20. Put the chips into a bowl.
21. 21. Season the chips with salt and paprika powder.
22. 22. Serve the chips together with the cold broccoli dip.

Nutrition per serving

• kcal: 273
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 39 g