Barbecue Sweet Potato Chips Food

BAKED BBQ SWEET POTATO CHIPS

Steps:

• Pre-heat the oven to 325 degrees F. In a small bowl, add all of the BBQ seasoning ingredients and mix until combined.
• Using a mandolin or large, sharp knife, slice the sweet potatoes into thin slices, about 1/8 inch thick. Place the sweet potato slices into a large bowl and drizzle with olive oil (about 3-4 teaspoons, more if needed) and sprinkle with BBQ seasoning. Toss until all sweet potato slices are coated with olive oil and seasoning.
• Line a large baking sheet with parchment paper. Place sweet potatoes on the tray making sure that they don't overlap. You will need to bake sweet potato chips in batches. Bake 20-30 minutes, flipping chips once, until crispy. Let cool for 5-10 minutes and they will harden up a little bit more.

BARBECUE SWEET POTATO CHIPS RECIPE

Steps:

• Combine the spices in a small bowl and set aside. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature.
• Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spder. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
• When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.

HOMEMADE BARBECUE POTATO CHIPS

Steps:

• Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
• Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
• Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
• Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

HOMEMADE BARBECUE POTATO CHIPS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes., Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

SWEET POTATO CHIPS RECIPE BY TASTY

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!

WW CRISPY BARBECUED SWEET POTATOES

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
• Combine the ketchup, Worcestershire sauce, vinegar, mustard, and pepper in small bowl; mix well.
• Brush the potato slices on both sides with the ketchup mixture.
• Grill the potatoes 5 inches from heat, turning frequently and brushing with the remaining ketchup mixture, until browned on the outside and tender when pierced with a barbecue fork, about 8 minutes.

BARBECUE BAKED SWEET POTATOES

Steps:

• Rub each potato with a little oil and salt, then wrap in a double layer of foil.
• As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
• Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

BARBECUE SWEET POTATO CHIPS

Steps:

• Combine the spices in a small bowl and set aside.
• Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
• Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
• When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.