BBQ Sweet Potato Chips

Steps

1. Preheat the oven to 300 degrees Fahrenheit and line two large baking sheets with parchment paper. Using a mandoline or very sharp knife, slice the sweet potatoes into rounds no thicker than 1/16 inch. Uniform thickness is critical for even baking.

2. Soak the slices in cold water for 10 minutes to draw out excess starch, then drain and pat completely dry with a clean kitchen towel. Any remaining moisture will steam the chips instead of crisping them.

3. Toss the dried slices in a large bowl with avocado oil until lightly coated. Mix the smoked paprika, garlic powder, onion powder, chili powder, coconut sugar, sea salt, and black pepper in a small bowl, then sprinkle over the oiled slices and toss again.

4. Arrange the slices in a single layer on the prepared baking sheets with no overlapping. Bake for 18-22 minutes, checking frequently after the 15-minute mark. The chips on the edges of the pan will finish first — remove those and return the pan for the remaining chips.

5. Transfer finished chips to a wire rack and let cool completely. They will feel slightly pliable when hot but should crisp up fully within 2-3 minutes of cooling.

Why It Works

Sweet potatoes have a higher sugar content than white potatoes, which means they caramelize at lower temperatures and develop a natural sweetness that pairs perfectly with smoky BBQ seasoning. Slicing them paper-thin and baking at a lower temperature allows the moisture to escape slowly without burning the natural sugars. The coconut sugar in the seasoning blend adds the molasses-like depth you expect from BBQ flavor without refined sugar, while smoked paprika delivers that campfire smokiness.

Tips

• Mandoline essential. Hand-slicing sweet potatoes thin enough is extremely difficult. A mandoline set to 1/16 inch produces the most consistent, crispiest results.
• Rotation strategy. Sweet potato chips brown unevenly because the natural sugars caramelize at different rates. Pull individual chips as they finish rather than waiting for the whole batch.
• Storage. These chips are best eaten within 2 days. Sweet potato chips absorb humidity faster than regular potato chips due to their sugar content.
• Skin on or off. Leave the skin on for extra fiber and a rustic look, or peel for a more uniform chip. Both work well.