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
- ½ 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.
Kathryn February 19, 2013 at 8:43 am
Oh man, I’m pretty sure I would not be able to stop eating these ever.
Brooke February 19, 2013 at 8:58 am
Thank you for the sweet potato & chocolate idea! so genius! I have a 9 month old baby girl so I don’t have time to make sweet potato chips & dip them in chocolate but i DO have time to dump some raw cacao powder & stevia on top of a baked sweet potato & call it a day ;). YUM! Thank you!!!!!!
Natasha February 19, 2013 at 9:20 am
My favorite type of baked french fry is of the spicy sweet potato variety. Though I do find they are hard to get crispy. Guess that means I’ll just haaaaave to try these. Ah, they sound so good!!
Natalia February 19, 2013 at 10:05 am
I’ve been trying to find ways to bring sweet potatoes into my life as I don’t like them that much, but this looks like an excellent idea and in fact I’m going to try this recipe very soon!!!
Chung-Ah | Damn Delicious February 19, 2013 at 10:19 am
These look addicting! I could seriously snack on these all day!
McKenna Ryan February 19, 2013 at 10:49 am
These look so yummy and savory delicious! What a great little snack. xx. McKenna Lou
http://www.lynnandlou.com
Stephanie @ Girl Versus Dough February 19, 2013 at 11:03 am
OK, so first you woo me with talk of chipotle sweet potato chips, but then you mention adding dark chocolate and dipping them in almond butter?? I can’t even DEAL with all the thoughts of deliciousness. YUM!
Jessica@AKitchenAddiction February 19, 2013 at 11:07 am
Love the kick of the chipotle on these!
Ashley M. [at] (never home)maker February 19, 2013 at 11:51 am
We’ve been making a lot of oven baked fries from Russet potatoes lately — and they keep sticking to the bottom, turning to mush, and then baking into potato-chip tasting things. So, I’ll want to try these intentional chips out soon!
Izy February 19, 2013 at 6:04 pm
Ok, um YUM! I totally dig sweet and spicy, and mix it with that smoky chipotle? I am so there.
Jess February 19, 2013 at 10:18 pm
Love these, Dana! I’m so glad to have finally found a sweet potato connection near where I live, so I can spoil myself on the good stuff. Chipotle on sweet potatos is a perfect combination.
manu February 20, 2013 at 8:24 am
these look amazing! I love that they’re baked too! Secretly healthy snacks are the best!!
Alissa February 21, 2013 at 10:41 am
I saw this on Instagram and literally have been waiting for you to post this! I cannot wait to get to make these! I have really fallen in love with your recipes, I love even more that you are from my hometown.
Bianca February 26, 2013 at 12:10 pm
LOVE this idea! Just tried to make them, though, and they didn’t turn out crispy…just cooked. Help?
Dana February 26, 2013 at 12:32 pm
Bianca, a few my chips did not turn TOTALLY crispy either. But the ones that did I had cut them VERY thin and evenly and they got very golden brown before I removed them from the oven. They almost looked too toasty, but they were just right.Hope that helps!
Bianca February 26, 2013 at 1:16 pm
The flavour, by the way, is phenomenal! Even though they weren’t crispy. Perhaps it was an user-error? I couldn’t find my baking sheet when I was making these, so I just threw them in a roasting pan. Will try again soon…