Name: Spicy Sweet Potato Chips
Cook time: 40 min
Total time: 40 min
Ingredients: 2 large sweet potatoes, scrubbed and patted dry; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp smoked paprika; ¼ tsp chipotle powder; Good sprinkle of coarse salt

DONATE

Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes

Blog Image

Spicy Sweet Potato Chips

By Chef Linda

Bake up a batch up of these and you'll never want store-bought chips again. The beauty of this recipe for Spicy Sweet Potato Chips is that you control the oil and the seasonings to suit your own tastes. And because these chips are baked, not fried, you know they are healthier.

Sweet potatoes are not just a colored potato. They have a wealth of health benefits and are one of the best sources of beta-carotene which raises our blood levels of vitamin A better than most fruits and vegetables. Good blood levels of vitamin A mean healthy skin, teeth, and eyes. Here's an interesting fact, sweet potatoes may help lower the potential health risk caused by toxic heavy metals stored in our bodies. That's right, because of the air we breathe, water we drink, and food we eat, we are exposed to a variety of heavy metals like mercury, arsenic, and lead. If a sweet potato can help, pass the chips!

This recipe was tested at varying temperatures and cooking times. Some recommend lower temps and longer cooking times, but without a convection oven, the longer cooking times (up to two hours) didn't work for me when I had multiple trays to bake. Three hundred degrees and about 40 minutes seemed to do the trick, but feel free to experiment. Crispy, salty, spicy, tasty and healthy–sounds like the perfect snack to me!

Ingredients

2 large sweet potatoes, scrubbed and patted dry

2 tbsp olive oil

2 tsp chili powder

1 tsp smoked paprika

¼ tsp chipotle powder

Good sprinkle of coarse salt

Directions

Preheat oven to 300ºF. Line a baking tray with parchment paper. Using a sharp knife and steady hand or a mandolin, slice sweet potatoes thinly and uniformly. The thinner the slice, the crisper the chip.

Place slices in a bowl and drizzle with oil. Mix chili powder, paprika, chipotle and salt together in a small bowl. Sprinkle over sweet potatoes and toss to coat. Arrange slices in a single layer on baking tray and bake one tray at a time for about 40 minutes. If you have a convection oven, two trays can be baked at the same time. Oven temperatures vary from oven to oven, so check and adjust baking time. When chips look golden brown and have curled, remove the tray form the oven and let them rest for 10 minutes. Chips will crips up further as they rest.