Sweet Potato Chips (baked)
Purple and Orange Potatoes
Great for a Clemson Tailgate!
I can’t tell you how excited I was to see that Backyard Produce had not just regular sweet potatoes, but it also carried purple sweet potatoes. (note: it also carries white sweet potatoes if you are looking for those sometimes too.) Baking these healthy treats can add fun color and vitamins to your party or even tailgate.
|Unpeeled purple and orange
Preheat oven at 425 degrees.
Begin by cleaning and peeling your potatoes. Using a mandolin, set the size to 1/8 inch or smaller and slice up your potatoes.
(You can see how further away I like to do it by hand, but when you get closer, make sure to put on the guard to keep your fingers safe. Trust me – you don’t want to learn that the hard way!) 🙂
The color on these raw potatoes was amazing.
(I always love to eat a few of them raw. They are sweet and delicious.)
Add olive oil and coat potatoes.
Place on Baking Sheet and sprinkle with salt.
Set time for 10 minutes. Take out and use tongs to flip chips. Sprinkle with more salt and bake for about 5-10 more minutes.
Be very careful to watch these since they go from cooked to burnt very quickly.
Serve with a spicy dip and enjoy!
Note on the dip: I didn’t measure or follow a recipe to help you make this dip, but it’s approximately:
1 cup light sour cream, 1 tsp of horseradish, 2 dashes Worcestershire, 4 dashes Frank’s Red House Sauce, and 2 dashes liquid smoke. Let chill in fridge before serving.
|My Mom bought this for me for Christmas she saw it
at an art fair in Southern Maryland. Love it!
|Cute little guy might eat up anything
you put in the bowl. 🙂