Ingredient of the day: Sweet Potatoes.
A good friend of mine got me a mandolin for my birthday, and since then I’ve pretty much sliced everything remotely slice-able into perfect chips. You don’t need a mandolin for this recipe but it kind of helps in the “ta-da!” of a perfect chip presentation. But maybe I’m biased; I did run a few mangoes across it for no other reason than to have ovals of mango. Anyhow, these chips are easy to make and I served them with a swirl of barbecue sauce and ranch. They don’t need a dipping sauce though, if you’re looking to cut calories. One 5” sweet potato has 112 calories, 0 fat, 26g carbs, 5g sugar, and 2g protein according to the USDA analysis so don’t feel bad if you eat all of them.
Oven-Baked Honey Barbecue Sweet Potato Chips
1 medium sweet potato
2 Tbsp. Olive oil
1 Tbsp honey or agave nectar (I used agave)
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp sea salt
Optional: ranch dressing and barbecue sauce for dipping
1. Preheat oven to 325 degrees. Spray a large baking sheet with non-stick spray.
2. Slice the sweet potato into thin “chips” with a knife or a mandolin.
3. In a bowl, add olive oil, salt, and honey/agave. Stir to blend well. Add sweet potato slices and mix to coat each slice. In a separate bowl, mix all spices together.
4. Lay chips flat on baking sheet. Sprinkle evenly with spices.
5. Bake at 350 for 15-20 minutes. Allow to brown around edges and cook through.
6. Allow to cool before serving. For presentation I just sprinkled everything with finely chopped green onions.
Photo by Dustin Ashcraft.