Sweet Potato Chips Dusted with Chili Powder

Name: Sweet Potato Chips Dusted with Chili Powder
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 large sweet potatoes; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1/4 teaspoon cayenne powder; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; Vegetable oil, for deep-frying; Blue Cheese and Chive Dip, recipe follows; 1 cup sour cream; 1 cup mayonnaise, store-bought; 1 teaspoon fresh lemon juice; 1 cup crumbled blue cheese; 1 1/2 tablespoons honey; 1/2 bunch finely chopped chives, plus extra for garnish; Kosher salt and freshly ground black pepper

Recipe courtesy of Tyler Florence

Show: Tyler's Ultimate

Episode: Ultimate Chili

Sweet Potato Chips Dusted with Chili Powder

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

764

Total Fat

69

Saturated Fat

20

Carbohydrates

28

Dietary Fiber

3

Sugar

12

Protein

10

Cholesterol

78

Sodium

832

Total: 1 hr 35 min
Prep: 15 min
Inactive: 1 hr
Cook: 20 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

764

Total Fat

69

Saturated Fat

20

Carbohydrates

28

Dietary Fiber

3

Sugar

12

Protein

10

Cholesterol

78

Sodium

832

Total: 1 hr 35 min
Prep: 15 min
Inactive: 1 hr
Cook: 20 min

Ingredients

2 large sweet potatoes

2 teaspoons chili powder

1 teaspoon garlic powder

1/4 teaspoon cayenne powder

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Vegetable oil, for deep-frying

Blue Cheese and Chive Dip, recipe follows

Blue Cheese and Chive Dip:

1 cup sour cream

1 cup mayonnaise, store-bought

1 teaspoon fresh lemon juice

1 cup crumbled blue cheese

1 1/2 tablespoons honey

1/2 bunch finely chopped chives, plus extra for garnish

Kosher salt and freshly ground black pepper

Directions

Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.
Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.
Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve as an appetizer with Blue Cheese and Chives dip.

Blue Cheese and Chive Dip:

Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato chips.