Spicy Sweet Potato Chips & Cilantro Dip

Prep: 20 min. Bake: 25 min. Yield: 16 Servings Ingredients 4 to 5 large sweet potatoes (3-1/2 pounds), peeled and cut into 1/8-inch slices 1/4 cup canola oil 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon taco seasoning 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper DIP: 1-1/2 cups mayonnaise 1 cup (8 ounces) sour cream 4 ounces cream cheese, softened 3 tablespoons minced fresh cilantro 1 tablespoon lemon juice 1 teaspoon celery salt 1/4 teaspoon pepper Directions Place sweet potatoes in a large bowl. Combine the oil and seasonings; drizzle over potatoes and toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 25-30 minutes or until golden brown, turning once. In a small bowl, beat the dip ingredients until blended. Serve with sweet potato chips. Yield: 16 servings (3 cups dip). Nutritional Facts 3/4 cup chips with 3 tablespoons dip equals 488 calories, 25 g fat (6 g saturated fat), 25 mg cholesterol, 387 mg sodium, 60 g carbohydrate, 7 g fiber, 5 g protein.