Sweet Potato Crisps Recipe
Barbecue-flavored chips can be disappointing, because they mask all of the natural flavors in a potato with a sweet, vaguely spicy coating. This recipe pairs the sweet potato’s natural sugars with smoked paprika to produce healthy, oven-baked, barbecuelike chips that are ready to be dunked in a creamy dip.
This recipe was featured as part of our Make Your Own Veggie Chips project.
- 1 medium sweet potato (about 8 ounces), scrubbed
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Jalapeño-Cilantro Yogurt Spread for dipping (optional)
- Heat the oven to 375°F and arrange a rack in the middle.
- Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
- Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
- Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve immediately with Jalapeño-Cilantro Yogurt Spread, if using.
Sounds good and I plan to make them this week, but if you could, please provide nutrition information in future recipes. The nearest I can figure, the sweet potato chips (I decided is 2 servings) has: Total Fat 4.7g7% Saturated Fat 0.7g3% Cholesterol 0mg0% Sodium 332mg14% Total Carbohydrates23.8g8% Dietary Fiber 3.9g16% Sugars 7.4g Protein 2.4g And the yogurt dip (I used nonfat Greek)(once again I decided 2 servings and used 4 ounces of yogurt) has: Calories 35Calories from Fat 0 % Daily Value* Total Fat 0.0g0% Trans Fat 0.0g Cholesterol 0mg0% Sodium 318mg13% Total Carbohydrates 2.7g1% Sugars 2.5g Protein 6.1g
Will these keep a day in a tight container, to be served as a cold app the next day?
... mask all of the natural flavors of a potato with the natural flavors of spices - don't really see how that is dissapointing or any different than masking the natural flavors of a potato with a dip.
Hi everyone, Thanks for your feedback about the crisps not crisping up. We tested the recipe again and made a few adjustments (high temperature, one sheet at a time). They key is making sure your slices are very even and thin so that they cook evenly without burning. Give it a whirl and let us know what you think! Christine Gallary, CHOW Test Kitchen
Julienne a large sweet potato and sprinkle pieces with paprika & coarse salt, then put into your Deep Fryer on HIGH (375 F) for just a couple of minutes per batch. Super crispy and delicious, they will not disappoint.
I had had a very difficult time getting these to crisp up... I only had one sheet in my oven, & left it in, turning it a couple of times, for about twenty minutes...Still not crisp...Raised oven temp to 400* & in about another 10-12 minutes I had mostly crisp with only a few overdone (but edible) & a few underdone (but edible) Nest time I'll put the slices on a rack for the air flow...This probly works great in a commercial convection oven but I can't fit one in my small kitchen ;} Make sure & try the yoghurt, jalapeno & cilantro dip with these...it's a great match
cwheeley, I think there are two things you could do to try to get them crisp without burning: lower the temperature slightly to 325F (your oven could just run a bit hot) and/or coat them with a bit more olive oil. I think that should work for you =) Good luck
I'm having trouble getting them to crisp up before burning... Any suggestions?
Use flexible baking sheets (like these: <a href="http://www.missionrs.com/CE-1225.html">kitchen supplies</a>) so that transferring a large amount of chips is easier!