Cranberry Jalapeño Salsa With Sweet Potato Chips
featured in 6 Potato Recipes Beyond Your Usual Fries
This ain’t your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it’s important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!
Tasty Team
93% would make again
Total Time
3 hr
3 hr
Prep Time
25 minutes
25 min
Cook Time
35 minutes
35 min
Total Time
3 hr
3 hr
Prep Time
25 minutes
25 min
Cook Time
35 minutes
35 min
Ingredients
for 2 servings
Sweet Potato Chips
- 2 large sweet potatoes
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
Cranberry Jalapeño Salsa
- 1 ½ cups fresh cranberries (185 g)
- ½ cup sugar (100 g)
- ¼ cup scallion (25 g), sliced
- 1 jalapeño, seeded and diced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
- ¼ cup fresh cilantro (10 g), chopped
Nutrition Info
- Calories 577
- Fat 27g
- Carbs 81g
- Fiber 42g
- Sugar 52g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
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