The next time you volunteer to bring the chips to a cook out, surprise everyone with these crispy, homemade barbecue sweet potato chips. They are the perfect balance of sweet, spicy, and smoky.
4 medium sweet potatoes
1 tablespoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 ½ teaspoons chili powder
1 teaspoon sugar
¼ teaspoon cayenne pepper
Canola oil, for frying
Wash and dry the sweet potatoes. Using a mandoline or sharp knife, slice them thinly. Mix together the paprika, salt, pepper, onion powder, chili powder, sugar, and cayenne in a small bowl.
Pour the oil into a large skillet or pot to a depth of 2 inches. Heat the oil to 350 degrees. Working in batches, add the potato slices in a single layer, and fry the chips for 2 to 3 minutes on each side. Be careful not to crowd the chips. Remove from the oil, drain on paper towels, and immediately sprinkle the spice mixture on the hot chips.
MAKES 6 TO 8 SERVINGS.
TIP: These chips taste best the day they are made. To store, place the cooled chips in an airtight container or ziptop bags.