Seasoned Sweet Potato Chips
My new tool in the kitchen is the mandoline. If you are a foodie and are in the kitchen, and do not have a mandoline, you need one. I say you need one because it is the ultimate tool when it comes to slicing. Precise slicing. I consider myself an amateur when it comes to using a knife. Sure, I can slice, dice, chop, and sharpen with the knife with the best of them, but when it comes to speed and consistency, you want the mandoline.
So recently you probably have seen that I have been experimenting with making homemade chips. Radish Chips, kale chips, and your standard potato chips that were uniquely seasoned. With the mandoline, I have been wandering through the market places looking at all of the root vegetables, thinking of what I could possibly do with them in the oven or fryer. The sweet potato is one of those vegetables that I knew I could do something with, and a vegetable that I knew my wife loved when I mashed them.
Ingredients:
- 2 sweet potatoes, cleaned, sliced thin, 1/8″
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin powder
- 1/4 tsp nutmeg
- 1/2 tsp paprika
Begin by preheating your oven to 400 degrees.
In the meantime, add the sliced sweet potatoes to a large bowl, and to that pour in the oil. Gently mix, assuring that all of the potatoes have been lightly oiled.
Mix all of the seasoning and begin sprinkling the potatoes with the mix, making sure they all get the blend of seasoning. Reserve some of the seasoning.
To a lined baking sheet, or multiple baking sheets, begin laying down the potatoes.
Place in the oven and cook for about 14 minutes (depending on your oven), then remove them, and turn the potatoes over, cooking for about another 10 minutes, or so until they are nice and crisp, but not burnt.
Keep an eye on them after the flip because all ovens are different and if you do not keep an eye on them, they can begin to burn, of which will leave a slightly bitter taste. If some become more crisp then others, simply remove them and place them in a serving bowl.
Once all of them are crisp, add the remaining seasoning, toss, and serve.
I offered these up to the family one Sunday afternoon while grilling burgers.
The entire family loved them! They were a huge success and as I was going to offer them up with the grilled burgers, they did not last! They were just that good. Simple, home made, and packed full of that sweet heat, it was a great introduction to something new and interesting that is always a success when feeding my kids.
Enjoy.
10 Comments
Verity
I’ve been going through your website, and everything looks so delicious! I like the photos, food ideas, and really enjoy the stories that go with each recipe. I’m going to make the French Bread Pizza for dinner from your website now (but instead of meat I’m substituting eggplant, tomatoes and olives). Thanks for sharing!
Nicki Woo
Love this! My favorite. And I love that they are baked. So easy, the pictures are perfect. Thanks for sharing!
Lesley
Look just like store-bought chips! Awesome 🙂
Dax Phillips
Thanks Lesley! Not only do they look like the store bought chips, they might even taste better! Thanks for stopping by.
Lacey M
Love the flavor of these chips however mine are burning before they turn crisp, some are half burnt and half soft. What am I doing wrong, I really want them crispy, they’re addictive even when soft. Thanks.
Dax Phillips
Hi Lacey – Glad you liked the chip. You probably just want to keep an eye on them during the cooking process. It probably also depends on the oven, as most ovens are different. Feel free to flip the chip mid-way through as well until you get your desired chip texture.
Robert Quill
I made the chips and really liked them. Granted I did not have a mandolin – I see now that this is necessary for even thickness. Some of my chips were a little brown on around the edges and some were soft and not crunchy. I’m looking for a salty crunch in any chips – especially with a BBQ burger. I’m going to purchase a mandolin this week. Dax – your recipe calls for 1/2 tsp of salt. I would say the recipe needs 1 teaspon (potatoes and pastas need lots of salt). I have a question for you: “Have you ever cut your chips and then let them sit in a bowl of salted water before baking them?” I’ve scanned the net and it would seem that this process releases some of the starch and the chips become crispier. Is that true? I’m wondering if you have ever done this? Also one last question: “What other spice mixture could we use or experiment with?” My wife and daughter don’t like the hot cayenne and I know I could leave it out; and my thought was that if I make them all the time I wouldn’t mind changing them up with different spice mixtures. Any creative thoughts on spice flavour combinations?
Dax Phillips
Hi Robert, thanks for the comment. You’re correct that a mandolin does help a lot in terms of a consistent cut, plus it is really easy to use. I often soak all of my potatoes in cold water as I am cutting them to remove a bit of the starch, however I have never used salt water. In terms of spices, the possibilities could be endless depending on your taste buds. Think cumin, cloves, sage, thyme, rosemary. Any combination of those with some salt and pepper would make a good pairing. Cheers!