Sweet Potato Chips with Sweet and Spicy Mustard Sauce | Kardea Brown
Difficulty: Intermediate
Serves: 4 to 6
Nutrition per serving (1 of 6): Calories 675, Total Fat 60 g, Saturated Fat 7 g, Carbohydrates 33 g, Fiber 5 g, Sugar 7 g, Protein 3 g, Cholesterol 15 mg, Sodium 531 mg
Total time: 35 min Active time: 30 min
These sweet potato chips strike the ideal balance of salty and savory. Dipped in a sweet and spicy mustard sauce, they become an irresistible snack. The sauce also pairs well with chicken fingers and sandwichesmake extra to keep in your fridge.
Ingredients
- Canola oil, for frying
- 2 pounds sweet potatoes, peeled and sliced thinly (see Cook's Note)
- Miss Brown's House Seasoning (recipe below)
- 1 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon stone-ground mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
Miss Brown's House Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Special Tools
- Mandoline slicer
- Deep-fry thermometer
Preparation
- Pour canola oil into a Dutch oven to a depth of 3 inches and heat to 350F.
- Fry sweet potato slices in batches until lightly browned and crisp, about 3 to 4 minutes per batch; drain on a sheet pan lined with a wire rack.
- While still hot, sprinkle the chips with Miss Brown's House Seasoning.
- In a small bowl, whisk together mayonnaise, spicy brown mustard, stone-ground mustard, honey, salt, and pepper.
- Serve the chips with the mustard sauce.
Miss Brown's House Seasoning Preparation
Yield: About 5 teaspoons
Combine garlic powder, onion powder, sweet paprika, kosher salt, and freshly ground black pepper in a small bowl; store in an airtight container.
Tip: Use a mandoline slicer to achieve thin, even sweet potato slices.
