EVERYONE loves a good crispy potato chip. Lately, there’s been a huge trend in the potato chip industry to make baked chips instead of fried ones. Also, I’ve been seeing a lot of bloggers making baked potato chips lately. It seemed easy enough, so I was inspired to try making some too! Dolly auntie and I came up with this quick and easy Indian-inspired recipe that adds a hint of chaat masala to the chips. They were deeeelicious.
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Did you know? National Potato Chip Day is March 14th.
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- approximately 2 cups sweet potatoes, peeled and sliced
- 2 tbsp. roasted garlic flavored extra virgin olive oil
- ½ tsp. chili powder
- ½ tsp. salt
- ½ tsp. cumin powder
- ¼ tsp. chaat masala
- black pepper, to taste
- Preheat oven to 400°F.
- Peel potatoes.
- Slice potatoes very thinly* and put in a large bowl. Use a slicer on a cheese grater or a mandolin; using a knife will be very difficult to maintain consistency.
- Add oil and mix well, coating each potato.
- Add all spices and mix well. Use your hands to make sure each chip is coated well.
- Sprinkle black pepper on potatoes.
- Line tray with baking sheet or foil.
- Place sweet potatoes on foil in a single layer, but it’s ok if they overlap a bit.
- Bake approximately 12 – 14 minutes, until crisp and slightly brown. After 9 minutes, flip them; don’t worry, they don’t get too hot.
- Allow to cool for at least 5 minutes. They will continue to crisp while they cool.