Sweet Potato Chips

Name: Sweet Potato Chips
Total time: 1 h
Yield: 4
Cuisine: Indian Cuisine
Ingredients: 400 g Baguette; 30 g Butter; 30 g Brown Sugar; 4 tbsp Rice Flour; 1 tbsp Sesame; 1 pinch Salt

Cooking Time:

1 hour

Recipe Yield:

10-12 pcs.

Difficulty:

Medium recipe

Calories:
223 kcal

Sweet potato chips – excellent gluten-free chips made from sweet potato, which belong to Indian cuisine. Such chips can serve as a great breakfast or snack. Sesame perfectly complements the taste of sweet potato, you can use white or black, but a mixture of sesame gives a richer flavor. Sweet potato chips with rice flour and sesame can be taken on the road or for a picnic.

Ingredients for Sweet Potato Chips

Baguette 400 g

Butter 30 g

Brown Sugar 30 g

Rice Flour 4 tbsp

Sesame 1 tbsp

Salt 1 pinch

How to Cook Sweet Potato Chips

Step Title

Preparing the Sweet Potato

Peel the sweet potato and cut into large pieces. Steam until completely tender to preserve natural sweetness and minimize moisture loss.

Step Title

Making the Puree

Transfer the cooked sweet potato to a bowl. Add butter, salt, and brown sugar. Mash thoroughly with a fork or masher until a smooth and uniform mass without large lumps.

Step Title

Adding Flour and Sesame Seeds

Add rice flour and the sesame seed mix to the sweet potato puree. Use white, black, or a combination for a more pronounced flavor. Knead well until a soft and pliable dough forms.

Step Title

Shaping and Baking the Chips

Divide the dough into 10-12 parts and shape into balls. Place them on a baking sheet lined with parchment paper. Cover with another sheet of paper and press down to form thin rounds. Bake at 140°С (284°F) for about 40 minutes until a crispy texture appears.

Tips for Sweet Potato Chips

To achieve maximum crispiness, shape the rounds to an even thickness. Pieces that are too thick may remain soft inside, while those that are too thin dry out quickly. Control the pressure during shaping to ensure an even result.

Bake the chips on the middle rack of the oven without convection mode if you want to maintain an even structure. If using convection, reduce the temperature by 10-15 degrees to avoid excessive drying of the surface.

Cool the finished chips on a rack. During cooling, they become crispier due to the evaporation of residual moisture. Do not stack hot chips on top of each other to prevent losing texture.

Frequently Asked Questions About Sweet Potato Chips

Rice flour provides a gluten-free structure and light crispiness. It can be replaced with corn flour or starch, but the texture may differ. Wheat flour will change the taste and make the recipe not gluten-free.

Butter adds tenderness and a light creamy flavor. It can be replaced with coconut or vegetable oil, however the aroma of the dish will be different.

After complete cooling, store the chips in an airtight container at room temperature for up to 3 days. In high humidity, they may lose crispiness, so the container must be tightly closed.

Indian Cuisine

Appetizers

Vegetarianism

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