Sunday football is the best but also the worst. I always look around the table and see all the delicious food and just want to dive in. Indulging in wings and taco dip is my go-to. And what about that onion dip?! It is my weakness, just the simple Lipton onion soup mix and sour cream can bring me to my knees. But at the end of the game I always feel like my fingers are greasy from the chips and the guilt sets in. A while back I started making sweet potato chips to reduce the guilt a bit, and voilà!
I made this snack on Saturday with my everything bagel dip to watch the Titans win. With both of us growing up in different states, football get serious in this house. We make tons of food, have friends over, and watch our teams win, and most of the time lose. But at least we get to eat some yummy food while watching!
I have even convinced Phillip to eat these over the Utz chips! Can you believe that? You can make these thick cut or super thin, whatever your preference. Just make sure to alter your baking time appropriately. Some times I will bake these on a rack to get the crispness just right. We use this mandoline slicer to create the perfect chip size!
When the edges start to brown you know you are almost there. Let the potato brown on the sides and just lightly crisped on top. Be careful when adding oil, you want to lightly cover these, not drench them. Adding too much oil will make these soggy and end up burning in the oven.
Sweet Potato Chips
- 2 sweet potatoes sliced thin
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ tsp pepper
- 2-3 tbsp olive oil
- Preheat oven to 400°
- Slice sweet potatoes thin
- In mixing bow add sweet potatoes, oil, and spices. Mix well
- Lay out sweet potatoes on a baking sheet and make sure potato slices do not overlap
- Bake for 7 minutes and flip
- Bake for another 7-10 minutes or until sweet potatoes are starting to brown and crisp
- Serve with your favorite dip or eat by them selves
From our kitchen to yours, cheers!