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5 from 1 vote

BBQ Sweet Potato Chips

BBQ Sweet Potato Chips, dusted with a homemade spice mixture and fried to perfection!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Servings: 8 people
Author: Gaby Dalkin

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.

Notes

A mandolin is best here, but you may be able to use a spiralizer that has the correct plate.

Nutrition

Calories: 109kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 213mg | Potassium: 425mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16804IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg