This dish has a bit of an identity crisis. It’s kind of like chips and dip, but the flavors are reminiscent of roast sweet potato wedges with herbs, and the whole thing is plated like a salad—a crunchy one you eat with your fingers. The earthy sweet potato is a perfect vehicle for a tart dip-like dressing of feta, yogurt, and lemon, and lots of fresh herbs lift and brighten the flavors and give the dish its salad-like feel. A final drizzle of sweet-spicy hot honey (or a mix of honey and chile crisp) makes the whole thing irresistible.
If you like fast, effortless, and luxuriously satisfying recipes then you'll love the rest of the recipes in Snacking Dinners by Georgia Freedman.
Ingredients
¼ cup (65 g) plain yogurt
¼ cup (35 g) crumbled feta
½ to 1 teaspoon freshly squeezed lemon juice
½ teaspoon extra-virgin olive oil
½ teaspoon garlic powder
Kosher salt
1 scallion, white and light-green parts only
¼ cup packed (8 g) cilantro leaves and thin stems
1 tablespoon dill fronds and thin stems
4 teaspoons hot honey (or 3 teaspoons honey and 1 teaspoon chile crisp)
One 5-ounce (140 g) bag of thick-cut sweet potato chips, such as Terra brand
Za’atar
Method
Smash the yogurt and feta together in a small bowl, leaving some of the feta in clumps. Stir in the lemon juice, olive oil, garlic powder, and a big pinch of salt; adjust the seasonings to taste. Cut the scallion in half lengthwise and then very thinly crosswise; finely chop the cilantro and dill. If you’re making your own hot honey, mix the honey and chile crisp in a small dish and set aside.
Put about half the sweet potato chips on a large plate in an even layer. Drizzle them with half the yogurt dressing and half the hot honey, then sprinkle on half the scallion, cilantro, and dill and a couple big pinches of za’atar. Repeat with a second layer of chips and the remaining ingredients.
Bulk Up the Plate: To add more protein to this meal, try it with a jammy egg, a side of pickles would also work well.