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

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