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BBQ Sweetpotato Chips


BBQ Sweetpotato Chips

Few would argue that sweet, salty and crisp make up the trifecta of irresistible. So give into your desires and try this amazing recipe for BBQ Sweetpotato Chips by our friend Gaby of


  • 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




  1. Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.

  2. While the oil is heating up, thinly slice the California sweetpotatoes using a mandolin.

  3. In a small dish, mix together the spices and season with salt

  4. Once the oil is hot, transfer a handful of the sliced California sweetpotatoes 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.

  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.

  6. Let the chips dry and any excess oil be absorbed by the paper towel.

  7. Once the chips are cooled, serve as needed.

  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.

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Microwaved California Sweetpotato Chips


Microwaved California Sweetpotato Chips

1 California Sweetpotato

salt (optional)


Wash and dry your sweetpotato. Cut the potato in half. Use a mandoline to thinly slice the potato into 1/8th- or 1/16th-inch thick slices. Place the sliced potatoes into a bowl of cold water. Let them sit for 2 minutes, or until the water looks cloudy. Dump out the cloudy water and add new water. Let them soak again for 2 minutes, then dump out water and refill. Continue this process until the water is clear. Takes about 10 minutes (5 times refilling the water).

Place the soaked sweetpotato slices between two dish towels to dry them. Spread one layer of sweet potatoes (not touching) onto a layer of paper towels. Place in the microwave and cook for 3 minutes on high power. Flip potato slices to the other side and cook for 3 minutes on 50% power. If not crispy, cook for one minute increments at 50% power until crunchy. Be careful not to let them burn. Serve topped with a sprinkle of salt.

Recipe courtesy of Robin's Bite

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