Here’s the deal. I like spicy, I like sweet. Marry the two together and I about flip my lid. That’s what happened when I took a bite of these here chips.
I’ve loved making sweet potato chips so much that this is my third go at it. First, I did plain, then I did DARK CHOCOLATE (what? so good), and now we’re turning up the heat with chipotle powder. Can I just say sweet potatoes and chipotle pepper were made for each other? Ooh, what if we threw dark chocolate in the mix? Don’t even get me started…
These chips are super simple to throw together. You just chop up your sweet potato, toss it in olive oil, sea salt, chipotle pepper and a bit of brown sugar and bake away. Depending on how crispy you like they should only take about 30 minutes. I like mine a little on the crispier a.k.a. charred side. I know, char causes cancer, so said my college Cancer Perspectives and Controversies professor. But I don’t care none. Mama likes her char. Plus he gave me a C+ in that class, so I don’t give him much authority in my life anyway. Char for life!
I tried dipping my chips in almond butter and ohmygosh it was delicious! But they’re honestly great just on their own, like, for a snack. P.S. follow me on instagram if you want to see my lunch, and stuff. You won’t regret it, probably.
- 2 medium sweet potatoes
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1 Tbsp chipotle pepper powder
- 2 Tbsp brown sugar
- Preheat oven to 375 degrees F.
- Wash and scrub sweet potatoes. Then, thinly chop with a knife getting them as uniform as possible. The thinner and more consistent they are the more evenly/quickly they’ll cook.
- Place potato slices in a large bowl and toss with olive oil. Then add salt, chipotle and brown sugar and toss again until well coated.
- Transfer potatoes to two lightly greased baking sheets (or more) and arrange in a single layer.
- Bake for 30-45 minutes, flipping once around the 20 minute mark. You’ll know they’re done when they’re browned and crispy. Be careful not to burn as they turn pretty quickly.
- Leave out to cool completely, even overnight. And do not bag until then, otherwise they can lose their crisp.
*Reduce the amount of chipotle if you don’t want your chips as hot.