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.