This is my third time making sweet potato chips. First, I did plain, then I did DARK CHOCOLATE (what?). Now, we’re adding some heat to the mix with Chipotle. Sweet potatoes and chipotle were meant to be together. What if we added dark chocolate to the mix? Don’t even get me started.
The chips are easy to make. You chop your sweet potatoes, add olive oil, chipotle, sea salt, and brown sugar, and bake. It should take 30 minutes, depending on how crisp you want them. I prefer mine slightly crispier, aka charred. I like mine a little on the crispier side. My professor of Cancer Perspectives and Controversies at college told me that char is cancerous. But I don’t care any. Mama loves her character. He gave me a C+ for that class, so I’m not giving him much power in my life. Char for life!
Ingredients
- Two medium sweet potatoes
- 2 Tbsp olive oil
- Half a teaspoon of sea salt
- 1 Tbsp of chipotle powder
- Brown sugar, 2 Tbsp
Instructions
- Preheat oven to 375 degrees F.
- Wash and scrub the sweet potatoes. Next, chop them thinly with a knife to make sure they are as uniform as you can. The more uniform and thinner they are, the faster/more evenly they will cook.
- Toss the potato slices with olive oil in a large mixing bowl. Add salt, chipotle, and brown sugar, then toss until coated.
- Transfer potatoes onto two lightly greased baking sheets (or even more if you want to increase the batch size). Arrange in a single line.
- After 20 minutes, turn the pan once. When they are browned and crisp, you’ll know that they are done. You don’t want to burn them as they can turn very quickly.
- Even overnight, leave it out to completely cool. Do not bag them until they are completely cooled. If you do not, the crisps may be lost.
