Grilled Spicy Sweet Potato Chips Recipes

SPICY SWEET POTATO CHIPS

Steps:

• In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!).
• Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper.
• Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside.
• Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch.

SUNNY'S SRIRACHA SWEET AND SPICY CHIPS

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

SPICY SWEET POTATO CHIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
• Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

SPICY SWEET POTATO CHIPS

Steps:

• Special equipment: deep-fry thermometer, mandoline slicer
• Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
• Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!

SPICY GRILLED SWEET POTATOES

Steps:

• Combine the spices in a small bowl (cumin, garlic powder, salt and red pepper). Mix.
• Put the sweet potato slices in a medium bowl and drizzle with olive oil. Toss to coat. Sprinkle with the spices and toss to coat evenly.
• Heat a stove-top grill or a large skillet over medium high heat. Remove briefly from heat, coat with cooking spray, and return to the heat. (The original recipe called for a grill, but I just use a skillet.).
• Place sweet potato slices in the skillet, flipping occasionally, so that they are grilled crispy on both sides. They take about 10 minutes to cook as long as they are properly sliced to a thin 1/4-inch thickness.
• When cooked, places in a serving bowl and sprinkle with the cilantro, if using. (The first several times I made this I had no cilantro, so did without. In the meantime I've made it with cilantro a few times, but it is just fine without it if you don't have any.).

SPICY SWEET POTATO CHIPS & CILANTRO DIP

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.