Sweet Potato Chips with Chipotle Salsa Recipe
Homemade Thinly Sliced Sweet Potatoes (Yams) with Tangy Spicy Dip
Oct 10, 2009
What better way to celebrate the mild flavor of sweet potatos than to feature it as both the chips and the dip? This recipe highlights sweet potatoes' best assets. This chips are thin and cripsy, thanks to its starchy interior. And the dip is unique - a spicy blend of chipotle and fresh fall vegetables.
Making it Healthy
The chips in this recipe can be baked with a bit of oil, or fried with a lot of oil. They're good either way. And yes - sweet potatoes do count as a vegetable. But they don't taste like one!
Making it Spicy
Want spicy? Add a full chipotle pepper with a touch of its adobo sauce. Want more flavor, but less spice? Pick up one of the new chipotle pepper sauces to boost chipotle flavor without adding extra heat.
Serving Suggestions
Serve as an appetizer, snack, or as part of the main dish. This recipe is perfect for Thanksgiving, Halloween (they're bright orange!), parties, or any day. Just don't make the chips too far in advance, or they'll get soggy.
Sweet Potato Chips with Chipotle Salsa Recipe
Serves 4-6 as a snack.
Total preparation and cooking time: 1 hour
Ingredients:
- 3 large sweet potatoes, washed, scrubbed and peeled
- 1 ½ cups frozen or fresh corn
- ½ red bell pepper or red shepherd pepper, chopped
- 1 cup loosely packed chopped fresh cilantro
- Juice from 1 lime
- 1 chipotle pepper, minced (canned)
- Dash hot pepper chipotle sauce (optional, for additional chipotle flavour with less heat)
- 3 cloves garlic, minced or pressed
- Salt and pepper, to taste
- Paprika, to taste
- Vegetable oil (such as grapeseed or olive oil), for frying
Directions:
For the Chips
- Slice two of the sweet potatoes into very thin (1/16”) discs using a very sharp knife or mandolin.
- For baked chips, preheat the oven to 400F. Lightly oil a cookie sheet. Spread the discs out in a single layer on the sheet, working in multiple batches, if necessary. Bake for approximately 10 minutes. Flip the chips, then bake them for additional 4-5 minutes or until crispy and dry.
- For fried chips, use a deep fryer, or heat enough oil to well cover the bottom of a frying pan. Heat the oil over medium-high to high. Fry the chips until golden brown and crispy. If using a skillet, flip the chips about half-way through.
- Slide chips in to a large bowl and sprinkle with paprika (about 1 tsp.) and salt.
For the Salsa
- Rinse one sweet potato in cool water. Cut it into 1/4” – ½” cubes.
- Place the cubes into boiling water and cook for about 10 minutes, or until soft.
- Remove from heat and rinse the cubes again in cold water.
- If necessary, cut the cubes again to reach ¼” uniform size.
- If using frozen corn, defrost the corn in warm water and drain well.
- Add the corn to the sweet potato in a medium sized bowl. To the same bowl, add the juice of the lime, the chipotle pepper, the red bell pepper, salt, chipotle pepper sauce (if using).
- Meanwhile, cook the minced garlic in the oil used to cook the sweet potatoes. Or, if baking the chips, heat a small amount of oil in a small frypan and sauté the garlic for 1-2 minutes, until slightly soft.
- Add the garlic to the medium bowl. Stir all ingredients together.
- Add the chopped cilantro and serve immediately.
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