Baked Buffalo Purple Sweet Potato Chips
Holy FLU there folks. I apologize for the GIANT pause put on my publishing, I have all these posts ready to go except I wanted to do some recipe spot checks while on the plane last week traveling to and from Seattle on a business trip. Yeah, well even on the way there I knew I wasn't feeling so well and hardly have any recollection of the way back since I drugged myself. Note: you can only take on ONE liquid medicine and and get it passed security if it is 4 oz. .... so I chose NIGHTIME. Yes, I was unconscious for the entire cross country flight.
This is one of those recipes I concocted when I was sitting in my apartment with an unweildy need for chips, a diet on my mind, and a laziness to not get out of sweatpants on a Sunday afternoon. I bring you Baked Buffalo Chips. Even better than just plain potatoes? Sweet potatoes. Better than Sweet Potatoes? Purple Sweet Potatoes. This is my general observation, but I think they are better, it may just be my aversion to the color, I just love opening up these and finding bright purple goodness.
A few notes before you get started on this. This recipe is for about a half of a medium sized purple sweet potato, but my experience with them is only new, so my whole foods sweet potatoes might be ginormous or miniscule. This makes about 40-50 chips in two batches, but this is going to depend on the size of the potato, and your knife skills if you are not using a mandolin. It's just one of those recipes I cannot guarantee your yield. It's not a cake people.
For those who can't take super spicy, first use a mild buffalo sauce don't just try to dilute the hot stuff it's not the same. For those who instead want super spicy, go for a good red-hot, hot-sauce instead of a buffalo sauce.
Baked Buffalo Purple Sweet Potato Chips
INGREDIENTS
- 1 medium sized purple sweet potato, scrubbed
- 1 Tbs butter, melted
- 1/4 cup buffalo sauce
- pinch salt + pepper
Optional Garnish
- 1 /4 cup greek yogurt
- 2 Tbs fresh lime juice
- 1/4 tsp smokey paprika
- 1/4 tsp ground coriander
- 1/4 cup chopped fresh coriander
INSTRUCTIONS
Before starting, set your oven to 375F. Preferably a convection oven for baked chips. You won't regret it. If using a regular oven you will need patience and good eyes, turn your oven up to 425F and watch your chips like a hawk when baking.
First start by prepping the potato. You want to super clean your potato, I say this here and the ingredients so you don't forget.
Second, you need to now either use a mandolin and slice your potato at 1/16 inch, or you can use your amazing knife skills. Please don't slice your fingers.
On a baking sheet lined with parchment paper, lay out your first batch of chips. They can be slightly touching each other but not much more, you want them to crisp up. I can usually fit half 40-50 slices in the oven at one time. Note: as discussed above, I use a smaller convection oven, which works better for this kind of thing. This is why I can only fit 40-50 slices.
Now that your tray is set, mix your melted butter and buffalo sauce together in a small bowl so you can easily brush on to one side of the chip. A very thin layer is fine.
Sprinkle with salt and a bit of freshly cracked pepper and place in oven. Bake on one side for 12-5 minutes. You want the top of the chip to start to crisp up. Remove from oven, LIGHTLY brush with more sauce and return for 8-10 minutes. Remove and do second batch.
If serving with optional garnishes, mix together the first four ingredients (yogurt, lime juice and paprika and ground corriander) if you want to use the dip as a drizzle instead, add water until you have the consistency you want. Not too thin. Add to squeezy bottle and drizzle! Then sprinkle fresh corriander over top and serve.
