HONEY BBQ SWEETPOTATO CHIPS

Homemade Paleo-Friendly Sweetpotato Chip Recipe

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

KC the G-Free Foodie's easy and delicious recipe for homemade Honey BBQ Sweetpotato Chips. Gluten-free and Paleo-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: chips, sweet potato recipes, sweetpotato
Servings: 2 servings
Calories: 217kcal
Author: K.C. Cornwell

Ingredients

  • 1 large sweetpotato
  • 2 Tbsp Olive oil
  • 1 Tbsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika or regular, if you don’t have smoked. why don’t you have smoked?
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt divided

Instructions

  • 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, 1/4 tsp 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.

Video

Notes

These will last for up to 3 days in a sealed container at room temperature. If you don't eat them first!

Nutrition

Calories: 217kcal | Carbohydrates: 23g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 630mg | Potassium: 219mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9668IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Photos: Meg van der Kruik