Ingredients
2 medium sweet potatoes, thinly sliced
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 tbsp. chili powder
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. mustard powder
2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
2 green onions, finely sliced
2/3 c. sour cream
Preparation
Step 1Preheat oven to 350°. Place two wire racks on two large rimmed baking sheets. Toss sweet potatoes in oil until evenly coated.Step 2In a separate large bowl, whisk together spices and cornstarch. Add sweet potatoes and toss until evenly coated in spice mixture.Step 3Place sweet potatoes on wire racks in a single layer. Bake for 25 to 35 minutes, until sweet potatoes look crispy and dry to touch. (They’ll continue to crisp as they cool.)Step 4While the sweet potatoes cool, make dip: Fold green onions into sour cream and serve with sweet potato chips.
The natural, earthy sweetness of the potatoes add an another dimension of flavor that is lacking from a regular potato chip. And they are super simple to make! To make these sweet potato chips extra crispy, slice the potatoes as thin as you can (a mandoline is very helpful here!) The chips will also crisp up as they cool so don’t feel like you have to keep baking or they will get too dark. To store any leftovers, let them cool completely and add to an airtight container. They will last for about 4 to 5 days at room temperature. And if you’re looking for other alternatives to potato chips, try out our fauxtato chips next! Spoiler: they are made with radishes. 😲 Made this recipe? Let us know how it came out in the comments below!
