BBQ Sweetpotato Chips
Get ready to tantalize your taste buds with these irresistible homemade BBQ sweet potato chips. Thinly sliced and perfectly seasoned with a blend of sweet paprika, brown sugar, and a hint of cayenne pepper, these crispy chips are sure to be a hit at any gathering. Grab a handful and enjoy the delightful crunch and savory flavor of these addictive snacks.
— Constant Cookbook
Ingredients
- 4 California Sweetpotatoes
- 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.
Nutrition
- Calories: 109 kcal
- Carbohydrate Content: 25 g
- Protein Content: 2 g
- Fat Content: 0.3 g
- Saturated Fat Content: 0.1 g
- Sodium Content: 213 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 0.14 g
- Serving Size: 1 serving
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