BBQ chips have always been my favorite. Often-times I enjoy eating lettuce wraps for lunch. Part of me craves then the lunches of my childhood. Sandwich with chips. Clearly, BBQ flavored, as I stated right off the bat that they’re my favorite.
But I don’t eat regular potatoes. I do eat sweet potatoes sometimes. I can make these BBQ…………why not?
I was on a mission. And my husband is awesome because he took two sweet potatoes and sliced them super thin with his slicer. Now he has a mandelon to make this task easy, but it made SO MANY slices.
Sweet potato chips are super expensive at the store. They do not have BBQ. They use usually use oils that I don’t like.
Here I could buy two sweet potatoes, not a big cost. Make the flavor I want. And use the oil I want.
Seemed like a win, win. They were delicious. I wanted to eat them all fresh and hot.
And like I said, this made so many, much more than you could get in a bag.
And they are easy to make.
BBQ Sweet Potato Chips
- 2 sweet potatoes
- 1/2 tsp garlic salt
- 1/4 onion powder
- 1/2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp coconut sugar
- 1/8 tsp cayenne pepper
- 2 tbsp coconut oil, melted
- Ice water
Let’s Make it Happen:
Slice potatoes using a mandelon. If you don’t have one, slice them as thinly as you can. I was on a personal mission for thinly sliced chips.
Soak in ice water for 15 to 20 minutes. Strain. Allow to dry.
Preheat oven to 325.
Toss with the seasonings and coconut oil. Lay out evenly on a baking sheet, make sure they do not overlap. It took me a couple different sheets and rotations to bake them all.
Bake for 30 minutes or so. Keep checking them and rotating them. Remove them once they are crispy. Allow them more time to crisp and set up once you have removed them from the oven.
Put in a baggie and enjoy!