These sweet potato chips have the perfect blend of salty and savory. And when they’re served with my sweet and spicy mustard sauce…goodness, they’re downright amazing. The sauce is also great on chicken fingers and sandwiches, so I recommend keeping some in your fridge at all times.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Canola oil, for frying
- 2 pounds sweet potatoes, peeled and thinly sliced (see Cook’s Note)
- Miss Brown’s House Seasoning, recipe follows
- 1 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon stone-ground mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat to 350 degrees F.
- Add the sweet potatoes, in batches, to the hot oil and fry until lightly browned and crisp, 3 to 4 minutes per batch. Drain on a sheet pan lined with a wire rack. Sprinkle with the House Seasoning while they’re still hot.
- Stir together the mayonnaise, spicy brown mustard, stone-ground mustard, honey, salt and pepper in a small bowl. Serve the chips with the sauce.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 675 |
| Total Fat | 60 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 531 mg |