Chipotle Sweet Potato Chips

Chipotle Sweet Potato Chips

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.

Sweet PotatoesChipotle Sweet Potato Chips | minimalist baker

 

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…

Chipotle Spiced Sweet PotatoesChipotle Sweet Potato Chips | minimalistbaker.comSpicy Sweet Potato Chips!

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.

Spicy Sweet Potato ChipsChipotle Sweet Potato Chips | via minimalistbaker.com

5.0 from 2 reviews
Chipotle Sweet Potato Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1 Tbsp chipotle pepper powder
  • 2 Tbsp brown sugar
Instructions
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Transfer potatoes to two lightly greased baking sheets (or more) and arrange in a single layer.
  5. 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.
  6. Leave out to cool completely, even overnight. And do not bag until then, otherwise they can lose their crisp.
Nutrition Information
Serving size: 1/4 batch Calories: 331 Fat: 14g Saturated fat: 2g Carbohydrates: 50g Sugar: 9g Fiber: 6g Protein: 2.3g

Nutritional information provided is based on a rough estimate of 1/4 batch. 

Want more delicious recipes straight to your inbox?

Comments

  1. Brooke says

    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!!!!!!

  2. says

    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!!

  3. says

    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!!!

  4. says

    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.

  5. says

    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.

    • Dana says

      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 says

        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…

  6. shivani gupta says

    why the sugar? just wondering :D heh i was trying to avoid sugar cuz theyre empty calories so would this recipe not taste good without it? xx

  7. says

    Great flavor, but mine didn’t crisp. After rereading the recipe just now, I’m guessing it’s because I didn’t leave them out. Will definitely try again!

  8. Cassandra Hubbard says

    Hi Dana,
    I see that on the (plain) sweet potato chip recipe it says to serve immediately. I was going to try to make these and bring them camping as an alternative to store bought chips but was wondering if you know if they travel well or if the crispness lasts. Thanks!

    • Dana Shultz says

      unfortunately, they’ll get soggy : ( If you’re going camping, just buy true sweet potato chips and then dip them in dark chocolate. Those will keep for much longer!

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: