PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightPop OutThumbs upSpeechAudio onReplayPlusMinus

92% would make again

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!

Betsy Carter, Andrew Pollock & Robin Broadfoot
Tasty Team

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

Powered by
    Calories 652
    Fat 27g
    Carbs 102g
    Fiber 11g
    Sugar 56g
    Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
  3. 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.
  4. Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
  5. 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.
  6. Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
  7. Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
  8. Enjoy!

Tasty's Holiday Recipes

From easy classics to festive new favorites, you’ll find them all here.

Tasty's Holiday Recipes

From easy classics to festive new favorites, you’ll find them all here.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe