Barbecue Sweet Potato Chips – a delicious recipe with cayenne pepper, garlic, paprika, kosher salt, sweet paprika, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the spices in a small bowl and set aside.
2
Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375u00b0F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
3
Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
4
When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.
26
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/8 teaspoon cayenne pepper (or to taste), 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and more.
Yes, Barbecue Sweet Potato Chips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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