Chili-Dusted Sweet Potato Chips (Baked)
This recipe is super easy (even easier if you have one of those handy slicers). It’s a great compliment to a ton of dishes or just to have around for a healthy snack. I had this handful of sweet potatoes that were a few days away from a date with the garbage and if you have read my Budget Tips, you’ll know that wasting food is a big no-no in our house! I just wasn’t feeling the usual style of cooking them…you know, stab ’em a few times, throw them in the oven, etc.
Instead I opted to thinly slice them (skin-on), and go the “chip” route. I suppose I was craving that salty crunch. The chili powder was a last second add in and is the perfect compliment to the natural sweetness of the chip (these chips are far from spicy so go ahead and add some more heat if you like)! These did not last long at all…I suggest doubling or tripling the recipe for a larger crowd, ours consisted of two small people and 2 big people.
3 to 4 sweet potatoes, sliced thinly with skin on
1/4 cup olive oil
1/2 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
Preheat oven to 450 degrees. Line two large cookie sheets with parchment paper or grease liberally. Slice sweet potatoes about 1/8″ thick. In large bowl toss the chips with the oil and seasonings. Try to spread chips out in a single layer for best results.
Bake for 25-30 minutes. My oven tends to cook the bottom rack faster, so you may want to rotate the baking sheets midway through. Let cool completely and enjoy!!
If you like this recipe, you should try my Baked Sweet Potato Fries w/ Spicy Ketchup