BBQ Sweet Potato Chips
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 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
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Preparation
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
Step 4
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.
Step 5
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.
Step 6
Let the chips dry and any excess oil be absorbed by the paper towel.
Step 7
Once the chips are cooled, serve as needed.
Step 8
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.
Step 9
Save recipe for the next time?
