Looking for something a little different to bring to a summer barbecue? These BBQ Sweet Potato Chips are surprisingly easy to make, and they are a side dish that pairs perfectly with barbecue food.
I tested this recipe several times. I wanted the chips to be thin and crispy. At first I tried hand cutting the chips and cooking them at a lower temperature, but they got overly chewy and refused to crisp up. I learned that you need to use a mandoline (I put mine on a 3 setting, there is a little thickness to them – think of the thickness of Cape Cod potato chips). And you need to cook the chips at 300 degrees.
Keep your eye on the chips as they bake – they go from barely cooked to burnt faster than you would think. And the time on this recipe is approximate since it is so dependent on the exact thickness of your potato slices.
2 Sweet Potatoes
about 2-3 tablespoon Olive Oil
½ teaspoon Salt
1 tablespoon Smoked Paprika
2 teaspoons Ancho Chile Powder
2 teaspoons Cumin
1 teaspoon Onion Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon packed Brown Sugar
Heat your oven to 300 degrees.
Rinse and dry the sweet potatoes. Use a mandoline to thinly slice them, and place them on a baking sheet.
Drizzle the olive oil over the potatoes, and sprinkle the salt over. Toss the potatoes to evenly coat them.
Spread the potatoes out evenly on the baking sheet. It doesn’t have to be a single layer, but just make sure it is even.
Bake the potatoes for 20 minutes. Then remove from the oven to flip them.
Return the potatoes to the oven to bake for another 20-25 minutes. You want them to be crisp and slightly browned.
While the chips finish baking, prepare the bbq seasoning by mixing all the remaining ingredients together.
As soon as the chips are ready, generously sprinkle the bbq seasoning over. I use about 1 tablespoon per potato.
Let the potato chips sit and crisp up for 10 minutes before serving.