Smoked Paprika Sweet Potato Chips {Share the Love}
I work with 33 unique and amazing individuals. Today I shall recognize one of my more colorful teammates. Her color is pink, her personality is sassy, her aura is diva, and her soul is as pure and kind as they come. She’s beautiful inside and out. And did I mention she’s married to the sweetest man, who happens to have a kick-butt smoker. Last week she brought me a sampling of his Smoked Paprika. As soon as I opened the bag and the sweet savory aroma rose into the air…I could envision one thing and one thing only…BBQ Potato Chips. My absolute favorite…BBQ Potato Chips…were just a mandolin away from happening.
Flash forward two days. I’m making lunch for our Customer Service Team Meeting. I’ve already decided on Turkey Burgers (and in our house that means sweet potato fries) so you can see where I’m going with this. How amazing would Smoked Paprika Sweet Potato Chips be?! Rhetorical, already happened, and on the night I baked them, fresh from the oven…..they were fabulous.
Flash forward, next day at noon, not so fabulous. It seems Sweet Potato Chips don’t want to sit overnight. Or at least if they do, they do not want to sit in a bag ready for transport. They lost their crunch, even after another round in the oven just before lunch they never regained their beauty. I recommend making homemade chips when you’ve got a crowd gathered round, waiting not oh so patiently for the next batch to be sprung from the oven.
The smoked paprika flavor was amazing. And absolutely perfect for these Smoked Paprika Sweet Potato Chips. E, you and your honey are so wonderful to {Share the Love} with us. I’m sprinkling this spectacular seasoning on almost everything. xo
Smoked Paprika Sweet Potato Chips
Ingredients
- 1 large sweet potato sliced on thinnest mandolin setting (or by hand)
- 1 Tbl. olive oil
- 1 tsp. smoked paprika
- sea salt to taste
Instructions
- Preheat oven to 400 degrees. Line two baking sheet with foil coated with cooking spray.
- Slice sweet potato, preferably with a mandolin on the thinnest setting.
- In a medium bowl, toss slices in olive oil and smoked paprika.
- Spread slices in a single layer on baking sheet, bake for about 15 minutes until beginning to brown. Remove from baking sheet immediately onto parchment paper. Sprinkle with sea salt.
- Chips will crisp as they cool. Repeat with as many batches as necessary. Serve fairly soon after they come out of the oven.
Notes
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7 Comments
Hungry
p.s. they just came out of the oven and they are awesome! I realized that the (white on the inside) sweet potatoes are much starchier than yams, so these, I can already tell, will hold their crispiness if stored in an airtight container. But they aren’t going to last that long, I can already tell this as well :)
Yummy ideas, thank you!
Hungry
okay, I wonder if yams were meant. I bought a sweet potato for these, and the insides of those are white. Or maybe there’s an orange variety of sweet potato that I need to find? right now, the white sweet potato is in the oven, hoping it will turn out.
Sincerely, Hungry
p.s. I’m attempting to used smoked paprika and smoked salt mix, which, for what it’s worth, would probably entice me to eat a shoe, provided it were topped with enough of it.