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Hot Diggity Them is Some Sweet Potato Chips

July 18, 2013

In an effort to always try something new I’ve been experimenting with one of my favorite vegetables – sweet potatoes.  Yearning for inspiration I hit the internet and searched various cooking sites until I settled on sweet potato chips. They sounded delicious and I had never made them before so I figured I’d give them a shot.

The recipe called for a mandolin, which was a problem since I do not own one.  “No worries, I can just use a vegetable peeler,” I thought to myself.  Following that brief moment of, let’s be honest, questionable reasoning, I grabbed my peeler and began my attempt at peeling sweet potatoes into chip sized pieces.

Unsurprisingly it took about 12 chips before the peeler moved swiftly through the potato and continued right on through my finger.  (Just because I can cook doesn’t mean I don’t make stupid mistakes.)  Fast forward 5 minutes and I’ve performed triage on my wound and went right back to the chips.  Not wanting to repeat the same mistake I grabbed my sharpest knife and began cutting the potato as thinly as possible.

To finish the prep work I put the slices into a mixing bowl and tossed with:

1 teaspoon of extra virgin olive oil

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon of cumin

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

From here I placed the chips on a baking sheet and inserted them into an oven at 250 degrees for 2 hours.  Once cooked I left them on top of the stove to cool for a few hours before serving so they could cool down and firm up.

OK, so maybe they burnt a little, but they were still good dammit.  Ask Bill he can even back me up here!  Regardless of the extra flavor my charing provided I still learned a ton from this experience, and know that it will only help me in the future.  Here’s to not charing them next time!


  1. Hi Patrick. New reader here. I am so making these tomorrow night! Thanks for sharing!

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