Crispy Baked Sweet Potato Chips with Sriracha Dipping Sauce

So I previously spoke on my adoration for the sweet potato when I told y'all about Sweet & Spicy Sweet Potato Wedges, and I wasn't playin. I love me some sweet potatoes. Unfortunately, since hubby has been gone (to all my new friends, my husband is currently deployed overseas) I haven't been eating nearly as much sweet potato goodness. See, my Nicholas demands sweet potatoes 6 nights a week. I'm getting back into that orangey potato groove again though, with my sweet potato chips. This recipe came about late last year when we visited a fabulous restaurant in Little Rock (Big Orange, I believe) and had an appetizer of sweet potato chips with this spicy, creamy dipping sauce. I knew I was going to have to try to replicate it ASAP, it was SO GOOD. The chips at the restaurant were clearly fried but I knew that I could bake them and achieve the same crispiness. The key to crispy potatoes (any kind of potatoes!) is a well oiled potato, and a hot HOT oven. Works every time my friends.

Buyer beware, these guys are addictive. It's hard to tell if I prefer the chips or the wedges. Either way I make the dipping sauce with both, it's the perfect match. Don't know sriracha sauce? Make yourself a new friend. It's an Asian hot chili sauce- sometimes referred to as "rooster sauce" (by me, because there's a rooster on the bottle). It's found in the Asian food aisle by the soy sauce and such. Looks like this:

You can replace the sriracha sauce with hot sauce if you must, but I recommend the rooster sauce if you can get your hands on it :)

Ingredients: (about 4 servings)
2 medium sized sweet potatoes
3 Tbsp. olive oil
2 Tbsp. brown sugar (or 1 1/2 Tbsp. honey)
1 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper

For dipping sauce:
1 tsp. Sriracha hot chili sauce (or more to make it spicier)
5 Tbsp. Mayo (I used Hellman's)

Step 1: Preheat oven to 400 degrees Fahrenheit. Wash the sweet potatoes. Cut the ugly ends off of the sweet potatoes.

Step 2: Cut the sweet potato into about 1/4 in rounds. If you have a mandolin this would be super simple work, I just used a very sharp knife.

Step 3: Place the cut chips into a medium sized bowl. Coat with olive oil, making sure there is enough oil for each chip to be completely coated.

Step 4: Season with the brown sugar, paprika, salt, and cayenne pepper and stir to combine.

Step 5: Place chips in a single layer on a baking sheet or baking dish coated with non-stick spray.

Step 6: Bake in a preheated oven 20-25 minutes or until crispy, turning over halfway through baking. 

For dipping sauce: Combine sriracha sauce and mayo in a bowl. Dip away!

Match made in heaven:-)

Do you have a super fab sweet potato recipe? I'm always looking for a new way to prepare my favorite veggie:)! 

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