Sunday, September 25, 2011

Smoky BBQ Sweet Potato Chips.

It all started with smoked salt. We were picking out apples at the Fair Food Farmstand in the Reading Terminal Market when I lost my husband. He was over in the corner entranced by smoked salt.




And so that's how we came home with Hickory Smoked Sea Salt from the Maine Sea Salt Company and Smoky BBQ Sweet Potato Chips were born.

I was a BBQ potato chip fanatic as a child. The sweet mesquite burn on your tongue after eating too many and the golden dust on your fingertips after polishing off a bag are things that you don't forget. While I don't eat many potato chips these days, I do eat a variety of chips:

Mainly beet, carrot, sweet potato, and kale chips. My White Beet Chips were so well received that I didn't think chip baking could get any better...


Until I added BBQ spices and smoked salt to some organic sweet potatoes and walked away...


Smoky BBQ Sweet Potato Chips

2 sweet potatoes, peeled
1-2 tbsp oil (I like coconut or sunflower)
3 tbsp taco seasoning (chili powder, ground cumin, garlic powder, pepper)
1 tsp hickory smoked sea salt, ground

Use a mandoline to slice your sweet potatoes on the thinnest setting. If you like them thicker, you can go up a notch, but you will have to bake them longer. Bake on a baking sheet at 400 degrees for 30 minutes, turning the sheet halfway through so that they don't burn. Sprinkle with more salt after baking if you like. 

This should make a large bowl of chips, but I end up eating half the batch by the time I take photos...oops.

They taste like the BBQ chips that I remember and they even sorta look like them, too...now I have to kid test them, but I'm pretty sure they will get some orange-dusted thumbs up.

2 comments:

yummarksthespot.com said...

Oh! These look amazing. I love sweet potatoes. I need to get a mandoline stat.

Ali said...
This comment has been removed by the author.