Prep time: one hour for 4 veggies, 15 minutes for dip
- 1 large Japanese sweet potato (any sweet potato will work, but the Japanese yams are the brightest yellow inside), sliced thin
- 1 medium purple yam, sliced thin
- 1 large zucchini, sliced think
- ½ kabocha squash, sliced thin
- 1 teaspoon olive oil
- sprinkling of cayenne for the sweet potatoes
- vegetable oil for frying kabocha squash and zucchini
- 1 cup flour
- 1 egg, beaten
- 1 cup panko crumbs
- Using a mandolin, slice the vegetables as thinly as possible.
- For the purple and yellow sweet potatoes, toss lightly with olive oil and salt.
- Spread chips out on two baking sheets with silicon baking sheets underneath.
- Chips should not overlap. Roast at 400 degrees, ten minutes on each side. Do not allow chips to turn brown.
- Salt chips again, adding a light sprinkling of cayenne to the sweet potatoes.
- Bread zucchini with salt, pepper, flour and then panko crumbs.
- Heat one inch of vegetable oil in heavy-bottomed pan to high heat. Fry in batches for about one minute each, until golden brown. Drain on paper towels.
- For kabocha squash, heat oil to medium high heat and fry for one minute.
- Drain oil on paper towels and salt.
Sweet Onion and Yogurt Dip
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 sweet onions, chopped
- ½ teaspoon garlic, minced
- 2 teaspoons sugar
- ½ cube of chicken bouillon dissolved in ½ cup water
- 16 ounces plain Greek yogurt
- 8 ounces fat free cream cheese
- Heat butter and oil in large skillet over medium heat.
- Add onions, salt and pepper, garlic, sugar, and chicken broth and combine, stirring occasionally.
- Let onions cook at medium low until brown, and cool.
- In a separate bowl, mix yogurt and cream cheese until smooth, and fold in onion mixture.