Homemade BBQ Sweet Potato Chips Will Rock Your Next Shindig

Yahoo Food Recipes

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jessica Merchant of How Sweet It Is proves that making homemade sweet potato chips is completely worth it.

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Photo: Jessica Merchant

By Jessica Merchant of How Sweet It Is

Homemade potato chips are sort of high maintenance. They just take a while.

That said. they are still easy to make — you simply have to be willing to stand in front of a hot pot of oil for a long while, tossing and turning and draining and seasoning. It is 100 percent completely worth it, though! Say it with me: Worth it.

Maybe not worth it for a giant group of people, like a gigantic gaggle of adolescent males who will eat you out of house and home. But for one person, or a small group? They’re so fun and delicious.

Homemade BBQ Sweet Potato Chips
Serves 4

Canola oil for frying
1 tablespoon smoked paprika
1 tablespoon onion powder
½ tablespoon brown sugar
½ tablespoon garlic salt
½ teaspoon chili powder
¼ teaspoon salt
½ teaspoon black pepper
2 large sweet potatoes, ends chopped off

Add canola oil to a large pot until it reaches a depth of 4 inches. Over medium-high heat, raise to a temperature of 350°F. (Use a candy thermometer to monitor temperature.)

Cover a large cutting board with paper towels. In a bowl, combine paprika, onion powder, brown sugar, garlic salt, chili powder, salt, and pepper.

Scrub sweet potatoes and pat dry with paper towels. Slice as thin as possible using a mandolin or a very sharp knife. Add chips in batches to the hot oil, frying for 4 to 5 minutes at a time, using a large slotted spoon to turn the chips over while frying.

Once chips are golden and crispy, remove with a large slotted spoon (or a kitchen spider) and place chips on the paper towels to drain. After about 30 seconds, sprinkle with the homemade bbq seasoning and toss well to coat.

Make sure chips aren’t piled on top of each other so they can cool and crisp up. Let cool completely, then serve immediately.

More potato chip stories to munch on:

Potato Chip-Coated Chicken: Why Didn’t We Think of This Sooner?

Kelis’ Chocolate Chip Cookies with Sea Salt Potato Chips

Behold! The Glorious Homemade Potato Chip