Barbeque Sweet Potato Chips

Barbeque Sweet Potato Chips


  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon each of  garlic powder, smoked paprika and kosher salt
  • 1/4 teaspoon smoked paprika
  • Canola, vegetable, or peanut oil, for frying (About 1 quart)
  • 1 large sweet potato very thinly sliced


Combine the spices in a small bowl and set aside. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature. Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix. When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately.

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