Sweet Potato Chips
Slice the sweet potatoes as thinly as possible to maximize the crispiness potential! (A mandolin would make things super easy.)
- 2 medium sweet potatoes, thinly sliced
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp mustard powder
- 2 tsp kosher salt
- 1/2 tsp Freshly ground pepper
- 2 green onions, finely sliced
- 2/3 c sour cream
Preheat oven to 350 degrees F. Place two wire racks in two large rimmed baking sheets.
Toss sweet potatoes in oil until evenly coated.
In a separate large bowl, whisk together spices and cornstarch. Add sweet potatoes and toss until evenly coated in spice mixture.
Place sweet potatoes on wire racks in a single layer. Bake for 25-35 minutes, until the sweet potatoes look crispy and dry to touch. (They'll continue to crisp as they cool.)
While the sweet potatoes cool, make dip. Fold green onions into sour cream. Serve with cooled sweet potato chips.