Today I’m solving all problems with chips.
Crunchy foods are calming, at least in my book. While some might suggest a carrot, I’ll always choose chips—any time, any day.
Recently I caught myself writing recipe after recipe that revolve around tex‑mex, burgers, or sandwiches. Just when I think I’ve broken the cycle, I pair the two. I make long lists of ideas for my imaginary internet friends, and then decide that oddly flavored enchiladas or turning everything into a taco-and-margarita situation is appropriate.
Today I’m giving you something simple and perfect to eat with burgers, with beer, with hot dogs, or with whatever mood you’re in.
They also make an excellent crunchy topping for burgers or a flavorful addition inside sandwiches.
I’m not usually a huge chip person unless salt-and-vinegar or kettle-cooked BBQ chips are involved. Sometimes a small bag is just the right portion, which feels oddly responsible.
The one place I get carried away is Target, where they carry irresistible chip flavors. I often buy several bags at once and end up sampling them all right there—yes, in the car. Guilty as charged.
In restaurants I go soft for freshly made chips served with blue cheese. The contrast of hot, crisp chips and tangy, creamy blue cheese is unbeatable.
Homemade sweet potato chips do require patience. They’re not difficult, but they are time-consuming: frying thin slices in hot oil, turning and draining them until they’re perfectly crisp. If you’re willing to stand by the stove, the results are absolutely worth it.
They might not be ideal for feeding a huge crowd that will devour everything, but they’re perfect for a small group or just for yourself. Trust me—you deserve them.
The seasoning I toss on the chips is my go‑to homemade “BBQ” blend, adapted from other recipes I make regularly. Feel free to adjust it: use regular paprika instead of smoked if you prefer, add more cayenne for heat, or tweak the brown sugar to taste. This rub is versatile and becomes a weeknight favorite once you find your balance.
Go make these chips this weekend. They’re fun to make and even more fun to eat. Even if you finish the whole batch in one sitting, you won’t regret it.
Homemade BBQ Sweet Potato Chips
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Ingredients
- 2 large sweet potatoes, ends chopped off
- canola oil for frying
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1/2 tablespoon brown sugar
- 1/2 tablespoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Add about 4 inches of canola oil to a large pot and heat over medium-high. Fit the pot with a candy thermometer and bring the oil to 350°F. If it rises above that, reduce the heat slightly.
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Line a large cutting board with paper towels. In a bowl, combine smoked paprika, onion powder, brown sugar, garlic salt, chili powder, salt, and pepper to make the seasoning.
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Scrub the sweet potatoes and pat dry. Using a mandoline or a very sharp knife, slice them as thinly as possible. Fry the slices in batches for 4–5 minutes, turning them with a slotted spoon so they brown evenly. When the chips are golden and crisp, remove them and drain on paper towels. After about 30 seconds, sprinkle with the BBQ seasoning and toss to coat. Let the chips cool completely on a single layer so they crisp up. Serve immediately.
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For a dip, try serving them with a caramelized onion Greek yogurt dip for a tangy, savory contrast.