KC the G-Free Foodie shows you how to make Honey BBQ Sweetpotato Chips, they’re both Gluten Free & Paleo-delicious.
Let me introduce you to one of my all-time favorite snacks, Honey BBQ Sweetpotato Chips. They're not just one of my favorites, they're pretty universally adored. They're perfect for those on a Gluten Free or Paleo diet obviously, but I’m talking ANYONE – kids, teens, adults. Snack on them at work, during the game, at 1 am when you’re binge-watching your favorite show, whatever. These work.
You can adjust the chip slices to your desired thickness – super thin will give you an extra-crunchy sweetpotato chip (and may burn easier) and thicker is more suitable for dipping. I recommend using a Mandoline or hand-held slicer.
Don’t be afraid to adjust the seasonings – kick up the chili powder for a little more spice, or add some dry mustard. The sky is the limit on chip seasoning!
Add a few other amazing gluten free apps for a fabulous game day spread. Try serving your homemade sweet potato chips with Skinny French Onion Dip and Pig Candy. And don't forget the Margaritas....obviously.
So, have I convinced you that you've clearly got to try these chips asap? Good. Check out the video below and let's get started!
Honey BBQ Sweetpotato Chips
- 1 large sweetpotato
- 2 tablespoon Olive oil
- 1 tablespoon honey
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika or regular, if you don’t have smoked. why don’t you have smoked?
- ½ teaspoon onion powder
- ½ teaspoon sea salt divided
- Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray or line with a Silpat.
- Slice the sweetpotato into thin rounds using a knife or a mandolin.
- In a large bowl, combine olive oil, ¼ teaspoon of the salt, and honey. Stir to blend well. Coat each sweetpotato slice. In a separate bowl, mix the spices together.
- Lay chips flat on baking sheet. Sprinkle evenly with spices.
- Bake at 350 for 15-22 minutes, depending on the thickness of the chips. Allow to brown around edges and cook through. Sprinkle immediately with the rest of the salt.
Photos: Meg van der Kruik