Spicy Sweet Potato Chips Recipe
Introduction
These spicy sweet potato chips are a delicious, healthier alternative to regular chips, combining natural sweetness with a kick of chili powder. Crispy and easy to make, they’re perfect for snacking or serving alongside your favorite dips.
Ingredients
- 1 sweet potato
- Pinch of chili powder
- Pinch of salt
Instructions
- Step 1: Using a knife, the slicing blade of a food processor, or a mandoline, cut the sweet potato into 1/16 inch thin slices.
- Step 2: Place the slices onto paper towels and gently pat dry to remove excess moisture.
- Step 3: Lay a sheet of parchment paper on a microwave-safe plate and arrange the potato slices in a single layer, making sure they do not overlap.
- Step 4: Lightly mist the potato slices with cooking spray, then sprinkle evenly with chili powder and salt.
- Step 5: Microwave on high for 5 minutes. Let the chips rest for 1 minute, then microwave for another 4 minutes. Remove any slices that are light brown. If needed, microwave the remaining slices for 1 more minute until crisp.
- Step 6: Repeat the process with the remaining potato slices, using fresh parchment each time. Allow the chips to cool completely before storing.
- Step 7 (Oven Option): Preheat your oven to 450°F (230°C). Arrange the slices on a baking sheet lined with parchment paper or on a wire rack. Bake for 20–30 minutes or until they reach your desired crispiness.
Tips & Variations
- For a finer salt, pulse regular salt in a clean coffee grinder until powdery, which helps the seasoning stick better to the chips.
- Try adding smoked paprika or cumin along with chili powder for extra depth of flavor.
- Use cooking spray sparingly to keep chips crispy, or toss the slices lightly in a little olive oil if preferred.
- Make sure to dry the slices thoroughly before cooking to achieve maximum crispness.
Storage
Store cooled sweet potato chips in an airtight container at room temperature to keep them crisp. They are best eaten within 2-3 days. If chips lose their crispiness, reheat briefly in a hot oven to restore crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular table salt instead of free-flowing salt?
Yes, but free-flowing salt is finer and distributes more evenly on the chips. You can make your own by grinding table salt in a coffee grinder until powdery.
Why are my sweet potato chips not crispy?
Make sure the slices are thin and well dried before cooking. Also, avoid overlapping slices when cooking and allow them to cool completely before storing. Using the oven method can yield crispier chips compared to the microwave.
PrintSpicy Sweet Potato Chips Recipe
Crispy and flavorful spicy sweet potato chips, made with thinly sliced sweet potatoes seasoned with chili powder and salt. These chips can be prepared quickly in the microwave for a guilt-free snack or baked in the oven for a crispier texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes microwave / 20-30 minutes oven
- Total Time: 20-40 minutes depending on cooking method
- Yield: Approximately 1 small bowl of chips (serves 2 as a snack) 1x
- Category: Snack
- Method: Microwaving
- Cuisine: American
- Diet: Vegan
Ingredients
Ingredients
- 1 sweet potato
- Pinch of chili powder
- Pinch of salt (preferably free-flowing or finely ground)
- Cooking spray (for misting)
Instructions
- Slice the Sweet Potato: Use a knife, the slicing blade of a food processor, or a mandoline to carefully cut the sweet potato into very thin 1/16 inch slices.
- Dry the Slices: Place the sweet potato slices onto paper towels and gently pat them dry to remove excess moisture, which helps them become crispier.
- Prepare for Cooking: Place a sheet of parchment paper on a microwave-safe plate. Arrange the sweet potato slices in a single layer on the parchment, making sure they do not overlap for even cooking.
- Season the Slices: Lightly mist the slices with cooking spray. Then sprinkle evenly with chili powder and salt to your taste.
- Microwave Cooking: Microwave the slices on high for 5 minutes. After that, let them rest for 1 minute to allow residual heat to further crisp the chips. Microwave again for 4 minutes. Remove any chips that have turned light brown (crispy) and continue microwaving the remaining slices for an additional 1 minute if needed.
- Repeat for Remaining Slices: Repeat the process with any remaining slices, placing fresh parchment paper on the microwave-safe plate each time.
- Cool and Store: Allow the chips to cool completely to maximize their crispiness. Once cooled, store them in an airtight container to keep them fresh.
- Oven Baking Option: Alternatively, preheat your oven to 450°F (232°C). Lay the sweet potato slices on a baking sheet lined with parchment paper or on a wire rack. Bake for 20 to 30 minutes until they reach your desired crispiness, turning them halfway through baking for even cooking.
Notes
- Use a mandoline or food processor for uniform thin slices to ensure even cooking and crispiness.
- Patting dry the sweet potato slices before cooking removes extra moisture which helps achieve a crispier chip.
- Cooking times in the microwave may vary depending on your appliance’s power.
- For an even crispier chip, the oven baking method is preferred, though it takes longer than microwaving.
- Store fully cooled chips in an airtight container to maintain crispness.
- You can adjust the chili powder according to your spice preference or substitute with smoked paprika for a different flavor.
- If you don’t have free-flowing salt, grinding regular salt in a coffee grinder produces a finer texture suitable for crisp coating.
Keywords: sweet potato chips, spicy chips, microwave chips, healthy snack, vegan snack, chili powder chips, baked sweet potato
