I actually don’t love crispy potato chips – my favorite are “floppy chips.” In Winston-Salem, North Carolina where I went to college (Wake Forest!), there is this restaurant called The Village Tavern that serves up Southern-influenced traditional American food. I probably ate there 793 times while I attended college, never had a disappointing meal and rarely ordered the same thing twice…. except when it came to the floppy chips.
It must be a southern thing, these floppy chips. When you ordered the chips there, you’d say “can you make those floppy?” and the waiter knew exactly what you wanted: potato chips that were cut a bit thicker and came warm and floppy – not soggy! They must have been fried for 10 seconds and then plated, because they still had that salty fried taste, without the crunch.
Enough about that. I just wanted to paint the picture for you: I’m a floppy-chip girl. BUT, these spiralized baked potato chips are the only crispy ones I’ve ever liked! They’re not greasy, they have a strong potato flavor, and they’re easy to make! The sriracha garlic yogurt dip gives the snack an extra kick- a pretty pink one!
These chips are perfect for the start of the NFL (football) season and Labor Day, so wow your guests with your creativity and healthiness!
Among the things that I miss everyday about college, The Village Tavern’s floppy chips are top of the list…. right up there with weekend football tailgates, slip and slide day parties and having no responsibility…. and the challenging curriculum and esteemed professors, of course. =)
Instructions with Pictures
Preheat the oven to 450 degrees.
Coat a baking sheet with olive oil cooking spray. Place the spiralized potato chips on the baking sheet, careful not to crowd. Pat the potatoes lightly with olive oil, using a brush or your finger.
Season the potatoes with salt and pepper generously and then lightly dust the potatoes with garlic powder. If you’re using sweet potatoes, omit the garlic powder.
Cook the potatoes for 10 minutes. Take out, flip over, and bake for another 10 minutes, and check towards the end to make sure they aren’t burning.
While the potatoes are cooking, prepare the sriracha yogurt dip. Place all ingredients into a bowl and whisk to combine. Set aside.
When they are finished, they should be golden brown and crispy to the touch. Serve with sriracha dip.