Ingredients
- cooking spray
- 1 cup panko bread crumbs
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 large sweet potatoes, peeled and sliced into 1/8-inch thick rounds
- 2 eggs, beaten
- Honey Butter:
- 1 stick salted butter, softened
- 2 tablespoons honey
Why This Recipe Is So Easy To Love
These chips offer a perfect balance of sweetness and crunch. The honey butter adds a rich, smooth flavor that complements the natural earthiness of the sweet potatoes. They are a healthier alternative to fried snacks and easy to make at home.
Cooking Secrets
- Slice the sweet potatoes evenly to ensure they bake uniformly.
- Use parchment paper or a silicone mat to prevent sticking and promote crispiness.
- Keep an eye on the chips during the last few minutes to avoid burning, as they can brown quickly.
- Use parchment paper or a silicone mat to prevent sticking and promote crispiness.
- Keep an eye on the chips during the last few minutes to avoid burning, as they can brown quickly.
Directions
Gently heat your oven to 425°F (220°C). Line a large baking sheet with foil and give it a quick spray with cooking spray to keep things from sticking. In a small bowl, combine the panko, brown sugar, and cinnamon. Dip each sweet potato slice into a beaten egg, then press it into the panko mixture so it’s nicely coated. Arrange the slices in a single layer on your prepared baking sheet, and give them a light spray of cooking spray on top to help them crisp up. Pop the tray into the oven and bake for about 20 minutes, or until the chips turn golden and crunchy. While the chips are baking, mix together the butter and honey in a small bowl. Serve the sweet potato chips warm with the honey butter for dipping.
How To Plate This Dish
Serve these chips warm as a snack or side dish. They pair well with fresh salads, grilled meats, or even as a sweet contrast to spicy dips. Drizzle extra honey butter on top right before serving for an indulgent touch.
How To Store This Recipe
Store any leftovers in an airtight container at room temperature for up to two days. To help them stay crisp, avoid refrigeration. If they soften, reheat briefly in the oven to restore their crunch.
