Chips!! I think besides guacamole they are my biggest weakness. Well, cheese too. But chips, cheese and guacamole are things I can never say no to! Especially BBQ Sweet Potato Chips, dusted with a homemade spice mixture and fried to perfection!
Table of Contents
Why I Love This Recipe
They are sweet, spicy, crisp, and salty. What’s not to love! PLUS they actually go quite perfectly with guacamole and salsa... so that's a win. To say these are addictive is an understatement. They are literally out of this world and so easy to make! I’ve been snacking on them left and right and bringing them out for all game day viewing parties the last few weeks. You can bet they'll be out in full force next weekend for Super Bowl!
I'm a fan of the BBQ spice mixture recipe you'll find below, but you could opt for a simple salt and pepper seasoning if that's more your jam. Or spice things up even more with an extra ½ teaspoon of cayenne pepper if you want to really bring the heat.
Check out the video for step-by-step directions on how to whip these up! And then make some at home - because I can promise that you’ll absolutely love them!
Ingredients & Substitutions
- Sweet Potatoes
- Canola Oil
- Sweet Paprika
- Brown Sugar
- Chili Powder
- Garlic Powder
- Cayenne Pepper
- Kosher Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make BBQ Sweet Potato Chips
Step 1: Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.
Step 2: While the oil is heating up, thinly slice the sweet potatoes using a mandolin.
Step 3: In a small dish, mix together the spices and season with salt. Once the oil is hot, transfer a handful of the sliced California sweet potatoes into the oil and fry for a few minutes until crisp.
Step 4: Using a pair of tongs or a slotted spoon, flip the chips over halfway through the frying process to ensure even cooking. Once the chips are crisp, remove them from the hot oil using a slotted spoon and transfer them onto a paper towel lined baking sheet.
Step 5: While the chips are still wet with oil, dust them with the homemade BBQ seasoning mixture. Let the chips dry and any excess oil be absorbed by the paper towel. Once the chips are cooled, serve as needed. Alternatively, if you’re saving these for later, let them cool even more, and store them in an airtight container for up to 3 days.
How to Store BBQ Sweet Potato Chips
You can store these in an airtight container for up to 3 days so that they stay crisp.
Tips & Tricks
A mandolin is best here, but you may be able to use a spiralizer that has the correct plate. This is a similar technique to what I suggest for making sweet potato gratin.
FAQs
Can I use regular potatoes?
Yes! I love sweet potato chips, but if you'd rather make some with regular potatoes, here is a recipe for BBQ Potato Chips.
Why did my chips not turn crispy?
The potatoes might be sliced uneven and thick in that case. You have to get the potato slices thin, which is why I recommend using a mandolin.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
BBQ Sweet Potato Chips
Ingredients
- 4 large sweet potatoes
- Canola Oil for Frying
- 1-½ tablespoons Sweet Paprika
- 1 tablespoon Brown Sugar
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Kosher Salt
Instructions
- Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.
- While the oil is heating up, thinly slice the sweet potatoes using a mandolin.
- In a small dish, mix together the spices and season with salt
- Once the oil is hot, transfer a handful of the sliced California sweet potatoes into the oil and fry for a few minutes until crisp. Using a pair of tongs or a slotted spoon, flip the chips over halfway through the frying process to ensure even cooking.
- Once the chips are crisp, remove them from the hot oil using a slotted spoon and transfer them onto a paper towel lined baking sheet. While the chips are still wet with oil, dust them with the homemade BBQ seasoning mixture.
- Let the chips dry and any excess oil be absorbed by the paper towel.
- Once the chips are cooled, serve as needed.
- Alternatively, if you’re saving these for later, let them cool even more, and store them in an airtight container for up to 3 days.
I made this spice blend and threw it on cubed sweet potatoes and drizzled with olive oil and roasted them. DELICIOUS!
They sound so yummy! I plan on trying them in my air fryer and cutting out the brow sugar. Thanks for the recipe!!
LMK how you like the air fryer!
I will definitely try these. I baked some last week and they were alright but I think these will taste a lot better and the texture will be great. Thank you for sharing.
Love anything barbeque- it's the flavor that's hardest to find here in Guatemala!
They look great! But CANOLA oil???????? I don't think so! I'll try another MUCH healthier oil, thank you.
any oil with a high smoke point would work great