Spicy Sweet Potato Chips Recipe

bowl of freshly made spicy sweet potato chips

Flavorful and healthy organic spicy sweet potato chips

We recently signed back up with Boston Organics after a few years away to eat more fresh, local and organic fruits and vegetables.  For those not familiar with Boston Organics, they are sort of a cross between PeaPod and a CSA.  Each week, they deliver a bin with mostly local organic fruits and vegetables to our door.  Last week’s bin had a few sweet potatoes.  I am not usually a fan of sweet potatoes, so they were still uneaten after a week until Alicia showed me the recipe they’d included with the delivery.  I made them tonight and they were awesome! If you sign up with them consider using our referral code and you will get 10% off your first delivery, and we’ll get 10% off our next delivery.  Our code is 362bo8ad0a.

Spicy Sweet Potato Chips

  • 1-2 Organic Sweet Potatoes
  • 1/3 Tablespoon ground cumin
  • 1/2 teaspoon organic cane sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon of salt
  • cooking spray (we use canola oil spray)

Equipment

  • 2 baking sheets
  • Mandolin or V-slicer (or really good knife skills)
  • Medium bowl for tossing chips & small bowl for mixing spices
  • Measuring spoons
  • Tongs for turning the chips

Instructions

  1. Preheat oven to 375°F
  2. Thinly slice the sweet potatoes.  I recommend using a mandolin or V-slicer
  3. Lightly spray two baking sheets
  4. Put a single layer of sweet potato slices along the bottom of each pan.  Don’t overlap them, but they can touch as they’ll shrink during the baking.
  5. Spray the top with cooking spray and put in the oven for 5-7 minutes (thinner slices cook quicker) until they just start to brown.  Burnt chips do not taste good.
  6. While those are baking, in the small bowl mix the spices together.
  7. As soon as the chips start to turn brown in the oven, flip over each slice of potato and put back into the oven for another 5-7 minutes or until slightly brown.
  8. Transfer chips to the tossing bowl and bake any remaining slices.
  9. Pour some of the spice mix over the chips in the bowl and toss.  After the next batch is done in the oven, you can add them to the existing chips (if any are left), add remaining spices and toss.

The chips are best just after tossing.

crumbs left from spicy sweet potato chips

All that is left

We did not have any chili powder, so I substituted some Paprika and garlic powder.  So yummy!

Boston Organics does some really useful things with their deliveries.  They provided us with a refrigerator magnet with instructions on proper storage of the various types of food the deliver.  We really like enjoy learning about vegetables we have never seen before and it is very helpful to also have instructions on how to properly store them so they do not spoil.  They also include recipes like the one above so that you know how to prepare the new to you foods.

Happy Greening!
Jon

the original recipe came from Women’s Health Magazine

What vegetable did you last experiment with or learn about cooking or growing?

 



Comments

  1. I finally decided to write a comment on your blog. I just wanted to say good job. I really enjoy reading your posts.

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