By Dane Feldman
Photos by Dane Feldman.
It should come as no surprised that I love potatoes in all forms. Dish + Drink has run countless potato-based recipes, but I’ve not done anything quite like this before.
For these Asian-inspired sweet potato chips, I used peanut oil and toasted sesame oil instead of olive oil and added chili powder instead of black pepper. The result is a subtly sweet and nutty chip with just a hint of a dry heat, which makes these perfect with dinner or as a summer snack.
What you’ll need:
3 sweet potatoes, washed and patted dry
1 tbsp chili powder
3 tbsp peanut oil
Toasted sesame oil
Preheat oven to 425.
Once the potatoes are completely dry, slice them thin into chips.
Then, oil a cookie sheet with one tablespoon of the peanut oil. Lay the chips on top of the cookie sheet and drizzle the remaining peanut oil and sesame oil on top. Add the chili powder and bake for 25-30 minutes, turning every 10 minutes.
When the potatoes begin to get crispy, drain them, and turn the oven up to 450. Bake for an additional 5-10 minutes, or until the potatoes reach the desired crispness, before serving.