Easy Sweet Potato Chips Dusted With Chili Powder Food

SWEET POTATO CHIPS

Steps:

• Peel the sweet potatoes thoroughly. Slice them evenly and as thinly as you like. Thick-cut homemade sweet potato chips are fabulous, so don't get too obsessed with thinness: evenness (so the chips cook evenly) is the key here. If you have a kitchen mandoline , this is the time to use it, but a good sharp knife and a steady hand work just as well.
• Rinse the sweet potato slices and then soak them for about half an hour in cold water. This step rinses off any excess starch and will help the chips crisp up.
• Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels. Water on the slices will make the hot oil splatter, so it's worth the effort to dry the sweet potato slices thoroughly.
• In a large, heavy pan or pot (the high sides of a pot keep the oil from splattering), heat about 1/2 inch of vegetable, canola, grapeseed oil or lard to about 350 F. If you don't have a candy/frying thermometer, don't worry. Just drop a dried slice of sweet potato in the oil, if the oil sizzles immediately but gently around the slice of sweet potato, the oil is the right temperature! If it doesn't sizzle immediately, pull it out and wait for the oil to heat up a bit more; if the oil sizzles violently around it, pull it out and let the oil cool off a bit before trying again.
• Add a single layer of sweet potato slices to the oil-only add as many slices as fit in a single layer; any more and the chips won't get fully sizzled all around by the oil and will have soggy spots, plus too many slices at once will cool down the oil too much. Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.
• Use a slotted spoon or tongs to transfer the sweet potato chips to layers of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.

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!

BAKED HOMEMADE SWEET POTATO CHIPS

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.

CHILI POWDER BLEND

Steps:

• Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

EASY SWEET POTATO CHIPS DUSTED WITH CHILI POWDER

Steps:

• Preheat the oven to 400 degrees F.Slice the baguette in half crossways, and cut away the very last bit of the heel ends. Take each baguette half and slice in half lengthwise (as if you were going to make a sandwich). You should now have 4 equal pieces of baguette. Cut each quarter lengthwise into 3 strips, yielding 12 Sweet Potato Chips Dusted with Chili Powder. Brush with the olive oil and sprinkle evenly with the paprika, salt, and pepper. Bake until golden, about 7 minutes. Serve standing upright in a vase or large jar.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.