Fiery Sweet Chips Recipes

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.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper.
• Using a mandoline or a sharp knife, thinly slice the sweet potatoes into 1/8-inch thick rounds. Add the sliced sweet potatoes to the hot oil and fry, in batches, until crisp and golden brown, about 3 minutes. Remove to a paper towel lined sheet tray and immediately sprinkle with the seasoning mixture. Transfer to a serving bowl and serve.

Steps:

• Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

Steps:

• Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
• I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
• Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
• Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
• Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
• Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

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.

Steps:

• Preheat oven to 375°F.
• In small bowl microwave margarine and water at 100% power for 15 seconds or until margarine melts.
• Stir in brown sugar until smooth.
• Spread equal amounts of sugar mixture over top of each tortilla, leaving 1/2 inch border.
• Lightly sprinkle chips with cayenne pepper.
• Cut into 8 wedges.
• Arrange in single layer on baking sheet.
• Bake 7 to 9 minutes or until sugar melts and bubbles and chips feel firm.
• Cool before eating.