Description
Deliciously crunchy smoked sweet potato chips are seasoned with sweet smoked paprika and coated with fine cornmeal for extra crispiness, then oven-baked to golden perfection. A perfect healthy snack or side dish with a smoky twist.
Ingredients
Scale
Ingredients
- 1½ kg (about 7) sweet potatoes
- 3 tbsp vegetable oil
- 2 tsp sweet smoked paprika
- 2 tbsp fine cornmeal or polenta
- Salt and pepper, to taste
Instructions
- Preheat the oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to ensure it’s ready to cook the chips evenly and crisp them up.
- Prepare the sweet potatoes: Peel and cut the sweet potatoes into chunky chips, ensuring they are roughly the same size for even cooking.
- Season the chips: Place the cut sweet potatoes into a large bowl. Drizzle with the vegetable oil, then sprinkle over the sweet smoked paprika, fine cornmeal or polenta, and season well with salt and pepper.
- Toss the chips: Mix everything thoroughly so each chip is evenly coated with oil, spices, and the cornmeal coating, which will add that extra crunch.
- Arrange on baking trays: Divide the coated chips evenly between two large baking trays lined with baking parchment, spreading them out in a single layer to allow hot air circulation.
- Bake the chips: Place the trays in the oven and cook for 35 minutes or until the chips are golden and crunchy, turning them halfway through to ensure they cook evenly on all sides.
Notes
- Ensure the sweet potato chips are cut into uniform sizes for even cooking.
- Use fine cornmeal or polenta as the coating to achieve extra crispiness.
- Tossing halfway through baking helps all sides crisp up evenly.
- Adjust seasoning to taste before baking.
- These chips are best enjoyed fresh and hot from the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: sweet potato chips, smoked paprika, crunchy, baked sweet potatoes, healthy snack, vegetarian, oven baked chips
