Honey Jalapeño Sweet Potato Crisps with Sour Cream Blue Cheese Dip is a spicy, sweet, salty, and tangy snack or side. Tossed with some gremolata, it becomes a tasty chip salad that’s healthy and filling. Jump to Recipe
Honey Jalapeño Sweet Potato Crisps
These Honey Jalapeño Sweet Potato Crisps were a weekend treat for me. I think I could fit them in on a weekday if I only made a single serving for myself using half a sweet potato.
The annoying thing about making homemade baked crisps is space. It’s always really easy but you’re usually forced to bake multiple batches because not that many slices fit on two baking sheets. And that takes extra time, which is in short supply on weekdays.
But I really was craving some baked sweet potato crisps that were slightly crunchy on the edges but still soft and tender in the center. Think almost more a roasted sweet potato salad than chips or fries.
The Sour Cream Blue Cheese Dip helps cool the jalapeño notes and the gremolata (an optional addition) help make the sweet potato crisps a meal rather than a side.
The day I made these, it happened to be a warm sunny Sunday and I enjoyed an ice-cold beer while I ate them right off the baking sheet outside. It got me super excited for spring. And then it started raining and actually feeling like winter for once.
Honey Jalapeño Sweet Potato Crisps with Sour Cream Blue Cheese Dip + Gremolata
Ingredients
Honey Jalapeño Sweet Potato Crisps
- 2 sweet potatoes, cut into thin slices I used the 3/16th (4.5mm) setting on my mandolin
- 1 tablespoon unsalted butter
- 1 jalapeño pepper, thinly sliced
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt
Sour Cream Blue Cheese Dip
- 1/2 cup sour cream
- 1/2 cup blue cheese
Instructions
Honey Jalapeño Sweet Potato Crisps
- Soak the potato slices in a bowl of cold water for 30 minutes. Drain, rinse, and lay the slices out on paper towel lined cooling racks to dry, patting them with paper towels as excess moisture continues to seep out.
- While the potatoes soak, make the Arugula Pistachio Gremolata (if desired).
- Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
- In a skillet, melt the butter over medium heat. Once melted, add the sliced jalapeño and turn the heat to medium-low. Stir frequently until the butter starts to foam, turn a dark gold color, and smells nutty, about 7 to 10 minutes.
- Add the honey and the apple cider vinegar and mix until the honey is dissolved. Take off the heat.
- In a mixing bowl, toss together the potato slices, the browned butter mixture, and the sea salt until the potatoes are well coated.
- Lay the slices out on the lined baking sheets, making sure none of the slices are touching*. Bake for 30 minutes, flipping once after 15 minutes.
- Remove the chips and heat the oven to 425 degrees Fahrenheit.
- Taste and decide if you want to add more sea salt.
- Put back in the oven and continue to cook until the sweet potato chips are crispy and beginning to brown around the edges, about 5 minutes.
- Toss with the Arugula Pistachio Gremolata and dip into the Sour Cream Blue Cheese Dip.
Sour Cream Blue Cheese Dip
- Use a hand-held mixer to beat the sour cream and blue cheese to the consistency you desire.
