BAKED HOMEMADE SWEET POTATO CHIPS
Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 5
Steps:
- Pre-heat oven to 450 degrees F.
- Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
- Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
- Brush both sides of sliced sweet potatoes with olive oil.
- Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
- Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 23.1 g, Fat 3.5 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1251.8 mg, Sugar 4.7 g
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.
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.
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.
SPICY SWEET POTATO CHIPS
Provided by Claire Robinson
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Special equipment: deep-fry thermometer, mandoline slicer
- Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
- Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!
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.
SPICED-UP POTATO CHIPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 15 to 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl.
- Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.
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
SPICED TROUT WITH SWEET POTATO CHIPS
Spice up your fish with just five ingredients, for a nutritious and speedy evening meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.
- Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.
- Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.
Nutrition Facts : Calories 523 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.69 milligram of sodium
SPICY SWEET POTATO CHIPS
Make and share this Spicy Sweet Potato Chips recipe from Food.com.
Provided by ElizabethKnicely
Categories Yam/Sweet Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F Spray a baking sheet with a light coat of oil. Cut the sweet potato into 1/4-inch-thick slices with a sharp knife or mandolin. Place the slices on the baking sheet, making sure their edges don't touch. Spray the slices with a thin layer of oil, then sprinkle with 1 teaspoon chili powder and salt to taste. Bake 8 to 10 minutes; or until they begin to brown. Carefully turn the slices; spray again oil, then sprinkle the other teaspoon chili powder and salt to taste; bake another 5 minutes or so. The chips should be crispy and browned. Place the chips in a paper towel-lined basket or bowl and serve immediately. These chips taste best when still warm.
- Makes 4 servings.
Nutrition Facts : Calories 31.8, Fat 0.2, Sodium 40, Carbohydrate 7.2, Fiber 1.4, Sugar 1.5, Protein 0.7
SPICED SWEET POTATO CHIPS
My kids love sweet potatoes but just having them steamed or baked is getting a little tired for them, so I came up with something a little different for dinner the other night and they loved them. EDIT: These will be soft. I suppose if you wanted them crisp you'd have to slice them much thinner.
Provided by DbKnadler
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees farenheit. Peel the potato and slice into 1/2" thick slices.
- Lay slices out on a parchment lined baking sheet. If you don't have parchment paper, feel free to use cooking spray, but expect them to still stick a bit.
- Mix the cinnamon sugar in a small bowl, then sprinkle over potato slices.
- Bake 30 minutes or until tender.
Nutrition Facts : Calories 44.6, Fat 0.1, Sodium 18.3, Carbohydrate 11.1, Fiber 1.9, Sugar 4.5, Protein 0.6
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