Barbecue Sweet Potato Chips Recipes

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BAKED BBQ SWEET POTATO CHIPS



Baked BBQ Sweet Potato Chips image

Provided by She Likes Food

Categories     Appetizer

Number Of Ingredients 12

3 medium sized, long and skinny sweet potatoes
3-4 teaspoons olive oil
BBQ Seasoning:
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons salt
1 teaspoon chili powder
1 teaspoon brown sugar or coconut sugar
½ teaspoon smoked paprika
¼ teaspoon black pepper

Steps:

  • Pre-heat the oven to 325 degrees F. In a small bowl, add all of the BBQ seasoning ingredients and mix until combined.
  • Using a mandolin or large, sharp knife, slice the sweet potatoes into thin slices, about 1/8 inch thick. Place the sweet potato slices into a large bowl and drizzle with olive oil (about 3-4 teaspoons, more if needed) and sprinkle with BBQ seasoning. Toss until all sweet potato slices are coated with olive oil and seasoning.
  • Line a large baking sheet with parchment paper. Place sweet potatoes on the tray making sure that they don't overlap. You will need to bake sweet potato chips in batches. Bake 20-30 minutes, flipping chips once, until crispy. Let cool for 5-10 minutes and they will harden up a little bit more.

HOMEMADE BBQ SWEET POTATO CHIPS



Homemade BBQ Sweet Potato Chips image

Provided by Jessica

Categories     Appetizer

Time 1h

Number Of Ingredients 9

2 large sweet potatoes, (ends chopped off)
canola oil for frying
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon brown sugar
1/2 tablespoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Add about 4 inches of canola oil to a large pot and heat over medium high heat, fitting the pot with a candy thermometer. You want the oil to be at 350 degrees F, so if it continues to rise, turn down the heat a bit underneath.
  • Cover a large cutting board with paper towels. In a bowl, combine paprika, onion powder, brown sugar, garlic salt, chili powder, salt and pepper.
  • Scrub sweet potatoes and pat dry with paper towels. Slice as thin as possible using a mandolin or a very sharp knife. Add chips in batches to the hot oil, frying for 4-5 minutes at a time, using a large slotted spoon to turn the chips over while frying. Once chips are golden and crispy, remove with a large slotted spoon (or a kitchen spider) and place chips on the paper towels to drain. After about 30 seconds, sprinkle with the homemade bbq seasoning and toss well to coat. Let cool completely. Make sure chips aren't piled on top of each other so they can cool and crisp up. Serve immediately!

BARBECUE SWEET POTATO CHIPS



Barbecue Sweet Potato Chips image

I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia.

Provided by Sharon123

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6

Number Of Ingredients 8

1/8 teaspoon cayenne pepper (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon brown sugar (optional)
oil, for frying (Canola, vegetable, or peanut oil, about 1 quart)
1 large sweet potato, very thinly sliced on a mandoline (about 1 pound)

Steps:

  • Combine the spices in a small bowl and set aside.
  • Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove).
  • Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix.
  • When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.

Nutrition Facts : Calories 30, Fat 0.1, Sodium 127.3, Carbohydrate 6.9, Fiber 1.2, Sugar 1.4, Protein 0.6

HOMEMADE BARBECUE POTATO CHIPS



Homemade Barbecue Potato Chips image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons paprika
2 teaspoons confectioners' sugar
3/4 teaspoon fine salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 medium russet potatoes
About 2 quarts vegetable oil, for frying

Steps:

  • Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
  • Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
  • Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
  • Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

BBQ'D SWEET POTATO AND PARMESAN SOUFFLE



BBQ'd Sweet Potato and Parmesan Souffle image

Provided by Geoffrey Zakarian

Time 2h50m

Yield 4 servings

Number Of Ingredients 9

2 sweet potatoes
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter plus extra for brushing, at room temperature
1/4 cup all-purpose flour
2 cups milk, warm
1/4 teaspoon ground nutmeg
4 ounces BBQ potato chips
3/4 cup grated Parmesan
6 large egg whites plus 3 large egg yolks

Steps:

  • Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).
  • Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.
  • Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.
  • Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.
  • Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.

HOMEMADE BARBECUE POTATO CHIPS



Homemade Barbecue Potato Chips image

Crispy with a spicy kick, these thin chips complement sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 25m

Yield 4-1/2 cups.

Number Of Ingredients 10

1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon ground mustard
Dash cayenne pepper
1 large potato, peeled
4 cups ice water
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the first seven ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes., Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BAKED HOMEMADE SWEET POTATO CHIPS



Baked Homemade Sweet Potato Chips image

Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 5

Reynolds Wrap® Aluminum Foil
2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandoline, box grater, or knife
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon BBQ spice rub or Parmesan cheese

Steps:

  • Pre-heat oven to 450 degrees F.
  • Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
  • Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
  • Brush both sides of sliced sweet potatoes with olive oil.
  • Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
  • Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 23.1 g, Fat 3.5 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1251.8 mg, Sugar 4.7 g

BARBECUE BAKED SWEET POTATOES



Barbecue baked sweet potatoes image

This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft

Provided by Sarah Cook

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 4

8 medium sweet potatoes
4 tsp olive oil
4 tbsp Greek yogurt
1 spring onion , sliced

Steps:

  • Rub each potato with a little oil and salt, then wrap in a double layer of foil.
  • As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
  • Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.42 milligram of sodium

BBQ CHIPS RECIPE BY TASTY



BBQ Chips Recipe by Tasty image

Here's what you need: gold potatoes, cooking oil, paprika, chili powder, brown sugar, garlic powder, pepper, salt

Provided by Merle O'Neal

Categories     Snacks

Yield 2 servings

Number Of Ingredients 8

3 gold potatoes
1 tablespoon cooking oil
1 tablespoon paprika
1 tablespoon chili powder
2 tablespoons brown sugar
1 teaspoon garlic powder
1 tablespoon pepper
1 tablespoon salt

Steps:

  • Preheat the oven to 350ºF (175ºC).
  • Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
  • In a large bowl, mix the potato chips with ingredients.
  • Arrange chips on greased baking sheet.
  • Bake for 30-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 297 calories, Carbohydrate 54 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, Sugar 11 grams

SWEET POTATO CHIPS



Sweet potato chips image

The perfect side to homemade burgers

Provided by Lesley Waters

Categories     Side dish, Snack, Vegetable

Time 50m

Number Of Ingredients 4

4 sweet potatoes , scrubbed and cut into large chips
2 tbsp olive oil
2 tbsp light soy sauce
freshly grated nutmeg (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.

Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium

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