Sweet Potato Chips and Cucumber Dip Recipe

In a small bowl, combine the first six ingredients. Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed; add chopped and pureed cucumber to sour cream mixture. Refrigerate for at least 1 hour. Cut sweet potatoes into 1/16-in.-thick slices. Place in a large bowl; cover with cold water. Soak for 30 minutes. Drain; pat dry with paper towels. In an electric skillet or deep fryer, heat oil to 375 °. Fry potatoes in batches for 2-3 minutes or until golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoned salt; serve with dip. Store leftover chips in airtight containers.