These Spicy Sweet Potato Chips are crispy, crunchy, and packed with flavor! A perfect mix of sweet and spicy, they make a tasty snack anytime.
Making these chips is fun because you can adjust the spice to fit your taste. I like to munch on them while watching a movie—much better than boring popcorn! 😄
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! I recommend using large, firm sweet potatoes. If you want a different twist, you can use purple or Japanese sweet potatoes. They all bring unique flavors and textures.
Olive Oil: I love using olive oil for its flavor and health benefits. You can easily switch it for avocado oil or even coconut oil for a different taste profile.
Spices: Smoked paprika gives a nice smoky flavor. If you don’t have it, regular paprika works too. For a milder chip, cut down on cayenne or use paprika instead. Try adding herbes de Provence for a twist!
Salt: Make sure to adjust to your taste. If you’re watching your sodium intake, feel free to use a salt substitute or skip it altogether; the spices already add great flavor.
How Do I Slice Sweet Potatoes Thinly for Chips?
Slicing sweet potatoes evenly is key for crispy chips. If you’re using a knife, aim for 1/16 inch thick slices. Here are some handy tips:
- Use a mandoline slicer for uniform thickness. It’s quick and improves the final crunchy texture.
- If you don’t have a slicer, a sharp knife will work too. Just take your time and try to keep the slices as even as possible.
Remember that thin slices cook faster, so keep an eye on them as they bake. They’ll darken quickly once they’re done!
Spicy Sweet Potato Chips
Ingredients You’ll Need:
- 2 large sweet potatoes
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- Optional: pinch of black pepper
- Optional: red pepper flakes for extra heat (for serving)
Time Needed:
You’ll need about 15 minutes to prep the ingredients and slice the sweet potatoes, and then about 45-60 minutes for baking. After that, let the chips cool for about 10 minutes. In total, you’re looking at about 1 hour and 25 minutes for some crunchy, tasty chips!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 250°F (120°C). This is a low temperature that helps the chips crisp up without burning. Line two baking sheets with parchment paper or silicone mats to keep the chips from sticking—this will make cleanup easier too!
2. Slice the Sweet Potatoes:
Wash and peel your sweet potatoes so they’re clean and ready for slicing. Carefully use a mandoline slicer or a sharp knife to slice the sweet potatoes into thin, uniform pieces (about 1/16 inch or 1.5 mm thick). The thinner, the crispier!
3. Coat with Olive Oil:
Put the sweet potato slices into a large bowl. Drizzle them with olive oil and toss them gently until every slice is evenly coated. This step is important for achieving a crispy texture!
4. Mix the Spices:
In a small bowl, mix together the smoked paprika, cayenne pepper, chili powder, garlic powder, onion powder, salt, and black pepper if you like it spicy. This will add tons of flavor to your chips!
5. Season the Chips:
Sprinkle the spice mixture over the sweet potato slices and toss again until all of them are well coated. You want those flavors to soak in evenly.
6. Arrange on Baking Sheets:
Lay the sweet potato slices in a single layer on the prepared baking sheets. Make sure they aren’t overlapping; giving them space will help them cook evenly and get nice and crispy!
7. Bake to Perfection:
Place the baking sheets in the oven and bake for about 45-60 minutes. You’ll want to flip the slices halfway through to make sure both sides get crispy. Keep a close eye on them towards the end—they can turn from perfect to burnt quickly!
8. Cool and Crisp:
Once the chips are crispy and have a slight golden edge, remove them from the oven. Let them cool on the baking sheets for about 10 minutes. They will firm up even more as they cool down.
9. Add Extra Seasoning:
If you like a bit more spice, sprinkle on some extra red pepper flakes or salt while the chips are cooling.
10. Serve and Enjoy:
These tasty chips are best enjoyed fresh. Serve them as a crunchy snack or store them in an airtight container for up to 3 days. Enjoy your spicy, crispy sweet potato chips!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can! Regular potatoes, like russet potatoes, will work, but keep in mind the flavor will change. Sweet potatoes offer a distinct sweetness that pairs well with the spices used in this recipe.
How Can I Make These Chips Extra Crispy?
To achieve extra crispiness, ensure the sweet potato slices are as thin as possible and spread them out in a single layer without overlapping on the baking sheet. You can also increase the baking time slightly, but watch carefully to avoid burning.
Can I Use a Different Oil for This Recipe?
Absolutely! In addition to olive oil, avocado oil is a great option due to its high smoke point. You can also experiment with coconut oil for a unique flavor, but it’s best to stick with oils that have a higher smoke point for baking at low temperatures.
How to Store Leftover Chips?
To store leftovers, keep the chips in an airtight container at room temperature for up to 3 days. If they lose their crunch, you can crisp them up again by baking for a few minutes in a preheated oven at 250°F (120°C).
