These Spicy Baked Sweet Potato Chips are a fun snack to make on a cool, Autumn afternoon!
Saratoga Springs, New York. 1853. A small restaurant on the shores of Saratoga Lake. A grumpy customer ordered fried potatoes, but sent them back to the kitchen complaining that they were too soggy. He got a new batch, and once again he sent those back. The chef was determined not to get those potatoes back a third time, so he figured he’d show that grumpy customer. He sliced the potatoes super thin and salted them heavily. The chef figured the paper-thin, salty potatoes would be inedible, and he would get the last laugh over the customer. Turns out he was wrong. The chef had inadvertently created a delicious snack, and the customer requested a second batch.
Potato chips were indeed created in Saratoga Springs, or at least that’s what the local legend around here claims. And I just so happen to love potato chips! I mean who doesn’t love the crunchy, saltiness of a good kettle chip? We have to purposefully hide chips here in our house (1) to keep us from eating them all and (2) to keep Robbie from seeing them. Because once Robbie sees the bag of chips, his only goal for the rest of the night is getting us to open that bag!
Saratoga Chips is a local potato chip company, and they make some darned good kettle chips. While Laura and I both love a good, classic kettle chip, we recently discovered their “Dark Russet” variety. We’ve also turned Laura’s mom onto these dark russets, and she has been known to stuff her trunk full of these chips when she comes to visit. (I can’t blame her one bit as we stuff our trunk full of pretzels from the pretzel bakery in Laura’s hometown whenever we go to visit!)
But here’s the thing: what exactly is a dark russet? It’s not a variety of russet potato (I checked). I think they’re literally just potato chips that are slightly burnt. And I love ’em! (On a somewhat related side note, Cheez-Its now sells an “extra toasty” variety. And they’re amazing!)
We always keep sweet potatoes in stock here at home as they are one of Robbie’s dinner staples. But the other day, I decided to grab one of those sweet potatoes and try to bake some chips. And it worked! I’ve been known to pull out the fryer, but I only do that a couple times a year. Plus, baked chips are a bit healthy than fried chips. The key to making these Spicy Baked Sweet Potato Chips at home is a mandolin. Seriously. I don’t think you can use a knife to slice those sweet potatoes as thinly as they need to be sliced. Unless you are crazy good with a knife…in which case, I need to see a video of you in action cutting a sweet potato!
These baked sweet potato chips were quite addicting, too. I topped ’em with a bit of spicy seasoning blend, but you could absolutely mix up the seasonings that you use. (I actually left a couple plain for Robbie.) And these baked sweet potato chips can go from floppy to burnt in a heartbeat, so keep a close eye on them. (You’ll need to flip them occasionally, too.) Of course, slightly burnt potato chips aren’t the worst thing in the world as several chip companies have proven lately! Mmm…dark russets!
Love sweet potatoes? Try these Chipotle Parmesan Baked Sweet Potato Fries, too!
Spicy Baked Sweet Potato Chips
- 2 medium sweet potatoes
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp chili powder
- pinch cayenne pepper
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Using a mandolin, slice sweet potatoes as thinly as possible. (The thinner, the better! Mine were somewhere less than 1/8”.)
- Place the sliced potatoes in a large bowl. Add olive oil and toss until well coated.
- Sprinkle seasonings (salt, garlic powder, cumin, chili powder and salt) evenly across potatoes; toss until well coated.
- As best as possible, spread slices into a single layer on prepared baking sheets. (You’ll be flipping these anyways, so don’t worry if they overlap just slightly.)
- Bake for 38-45 minutes, flipping with a spatula every 10 minutes. (Note: Baking time will vary based on thickness of chips. Keep a close eye on them to prevent burning!)