BBQ Sweet Potato Chips

I’m not sure I need to elaborate.  These are sweet potato chips seasoned with an intoxicating blend of brown sugar, cayenne pepper, cumin and other spices.  You’ll never buy Lay’s again.  Surprisingly, these are easy to make and don’t make a huge mess.  Make them for the 4th of July.  You’ll be the talk of the block!

Serves 5 as a side.


1 large sweet potato
1 tbs scant salt
1 tbs brown sugar
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp onion granules
1/4 tsp garlic powder
1/2 tsp liquid smoke
2-4 cups vegetable oil

  1. In a small bowl, mix brown sugar, salt, cayenne, cumin, onion granules and garlic powder with a fork until thoroughly combined.
  2. Sprinkle in liquid smoke and mix thoroughly.
  3. Put seasoning in a large zip-top bag.
  4. Slice sweet potato as thinly as possible.  Ideal 1/16th of an inch or thinner.
  5. Pour oil in a stainless steel pot or dutch oven to a depth of 2 inches.  Heat over high heat until temperature reaches 375 degrees.
  6. Line a cookie sheet with 2 layers of paper towels.
  7. Working in batches, gently put 5 or 6 slices into the oil.  Use a slotted or wooden spoon to keep the slices separate and to flip after about a minute and half.  Cook for another 90 seconds or until chips are bumpy and curved like a Pringles chip.
  8. Remove from pot, draining off as much oil as possible and allow chips to drain on paper-towel lined cookie sheet.  Repeat with next batch.
  9. When chips have cooled enough to handle, place in zip top bag and shake around with seasonings to coat.  I usually do this two batches at a time.
  10. ENJOY!



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