BAKED SWEET-POTATO CHIPS
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.
SWEET POTATO CHIPS RECIPE BY TASTY
Here's what you need: large sweet potato or yam, olive oil, salt, pepper, dried thyme
Provided by Robin Broadfoot
Categories Sides
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
- Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 8 grams, Protein 4 grams, Sugar 17 grams
SPICY SWEET POTATO CHIPS
These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries.
Provided by JENNYWRITES
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
- Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 50.2 g, Fat 4.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 125.6 mg, Sugar 13.5 g
SWEET POTATO CHIPS IN THE AIR FRYER
Sweet potato chips are prepared in no time in the air fryer. They turn out wonderfully crispy and delicious. Serve straight out of the air fryer with your favorite dip or sandwich.
Provided by Bibi
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat air fryer to 400 degrees F (200 degrees C).
- Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.
- Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 180.9 mg, Sugar 4.7 g
BAKED SWEET POTATO CHIPS
Our baked sweet potato chips are a delicious alternative to fried fare and can be ready in 30 minutes.
Provided by Deborah Harroun
Categories Snack
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap).
- Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
BAKED SWEET POTATO CHIPS
Baking these reduces both fat and grease content of the chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. On 2 baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.
Nutrition Facts : Calories 60 g, Fat 4 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 158 g
SPICY SWEET POTATO CHIPS & CILANTRO DIP
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! -Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 12 servings (1.500 cups dip).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts : Calories 285 calories, Fat 16g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
SPICY SWEET POTATO CHIPS
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!).
- Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper.
- Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside.
- Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch.
ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS
Steps:
- To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
- Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
- Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
- For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
- To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!
SWEET POTATO CHIPS
My husband never cared for sweet potatoes until he married me. I tell him it must be my cooking! He can't resist dipping into a bowl of these crunchy chips. They're a nice change from regular potato chips.-Janelle Lee, Appleton, Wisconsin.
Provided by Taste of Home
Categories Side Dishes Snacks
Time 20m
Yield 5 servings.
Number Of Ingredients 3
Steps:
- Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry., In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET POTATO CHIPS
The perfect side to homemade burgers
Provided by Lesley Waters
Categories Side dish, Snack, Vegetable
Time 50m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.
Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium
AIR FRYER SWEET POTATO CHIPS RECIPE BY TASTY
One appliance, four snacks! There's almost nothing the air fryer can't crisp up--from chicken wings and tortilla chips to sweet potato chips and onion rings, your next snack attack is covered with these easy recipes. Make one when the craving strikes, or whip them all up for your next gathering!
Provided by Chris Rosa
Categories Sides
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the air fryer to 350°F (180°C).
- Cut the sweet potato into ⅛-¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with the olive oil until well coated. Add the salt, pepper, and thyme and toss to coat.
- Working in batches, add the sweet potato chips to the air fryer in a single layer and "fry" for 14 minutes, until golden brown and lightly crispy.
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 27 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
OVEN-BAKED SWEET POTATO CHIPS WITH HONEY BUTTER
Panko-breaded sweet potato slices! Crunchy on the outside, tender on the inside - so addictive!
Provided by bluegirlie
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil and lightly coat with cooking spray.
- Mix panko, brown sugar, and cinnamon in a small bowl. Dip sweet potato slices in beaten egg, then coat with panko mixture. Place in a single layer on the prepared baking sheet. Spray tops of sweet potato slices lightly with cooking spray.
- Bake in the preheated oven until chips are golden brown and crunchy, about 20 minutes.
- Mix butter and honey together in a bowl in the meantime. Serve chips with honey butter.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40.2 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 7.8 g, Sodium 228.8 mg, Sugar 12.5 g
BAKED SWEET POTATO CHIPS
The next time you have the hungries, don't reach for high-fat junk food. Instead, spend a few minutes preparing these oven-baked sweet potato slices from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 dozen chips.
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/8-in. slices; spray both sides of slices with cooking spray. In a large bowl, combine seasonings. Add the potatoes; toss gently to coat. , Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 400° for 20-25 minutes or until potatoes are golden brown and tender, turning several times
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges
BAKED BEET AND SWEET POTATO CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.
- Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.
- Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn't touch.
- Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes.
- Remove the chips to cool.
BAKED SWEET POTATO CHIPS
These are my boys' favorite. Nice, spicy, baked sweet potato chips.
Provided by Swiftly Sherlock
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread sweet potato slices evenly on 2 cookie sheets. Coat evenly with cooking spray; sprinkle 1/2 of the garlic-pepper seasoning on top.
- Bake in the preheated oven for 15 minutes. Flip, spray on the second side, and sprinkle remaining seasoning on top. Continue baking until tender, about 15 minutes more.
Nutrition Facts : Calories 327 calories, Carbohydrate 76.3 g, Fat 0.2 g, Fiber 11.4 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 438.5 mg, Sugar 15.9 g
FRIED CINNAMON SWEET POTATO CHIPS
I made this up after I could only find baked sweet potato chips on Allrecipes. (Those are great, too, but I was already frying fish and wanted some nice crunchy chips.) These are crisp, delicious, and easy. Don't sweat the measurements. I just eyeballed it, and you can too. Mix the seasoning to your own taste.
Provided by LAURISSIMA
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
- Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 21.1 g, Cholesterol 1.6 mg, Fat 15.2 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 323.2 mg, Sugar 5.6 g
MICROWAVE SWEET POTATO CHIPS
Sweet potato chips never get crispy enough for me in the oven, but this microwaved version works like a charm!
Provided by sonjagroset
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Combine sweet potato slices and and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
- Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 22.8 g, Fat 4.8 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 222.5 mg, Sugar 4.7 g
CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY
This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!
Provided by Betsy Carter
Categories Appetizers
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams
HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS
Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings (2 cups dip)
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
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