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Barbecue Sweet Potato Chips

Source of Recipe


From "The Outdoor Table" by April McKinney



List of Ingredients



• 4 medium sweet potatoes
  
• 1 tablespoon paprika
  
• 1 teaspoon salt
  
• ½ teaspoon ground black pepper
  
• 1 teaspoon onion powder
  
• 1½ teaspoons chili powder
  
• 1 teaspoon sugar
  
• ¼ teaspoon cayenne pepper
  
• Canola oil, for frying
  






Instructions



1. Wash and dry the sweet potatoes. Using a mandoline or sharp knife, slice them thinly.
   
   
2. Mix together the paprika, salt, pepper, onion powder, chili powder, sugar, and cayenne in a small bowl.
   
   
3. Pour the oil into a large skillet or pot to a depth of 2 inches. Heat the oil to 350 degrees. Working in batches, add the potato slices in a single layer, and fry the chips for 2 to 3 minutes on each side. Be careful not to crowd the chips. Remove from the oil, drain on paper towels, and immediately sprinkle the spice mixture on the hot chips.
   
   Makes 6 to 8 servings
   
   






Final Comments


These chips taste best the day they are made.
To store, place the cooled chips in an airtight container or ziptop bags.