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BBQ Sweet Potato Chips with Gorgonzola Herb Dipping Sauce
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BBQ Sweet Potato Chips with Gorgonzola Herb Dipping Sauce

Ingredients
 

  • 3 large sweet potatoes peeled
  • Vegetable Oil

BBQ Seasoning

  • 2 teaspoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon mustard
  • 1/2 teaspoon chili powder
  • 1 1/2 tablespoons brown sugar

Gorgonzola Herb Dipping Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 4 ounces Gorgonzola
  • 1 tablespoon chives
  • 1 tablespoon parsley

Instructions

  • Using a mandolin slicer, slice sweet potatoes on thinnest setting.
  • Fill a heavy pot or deep fryer with about 3 inches of oil. Set over medium heat until thermometer reads 350 degrees.
  • Mix together all spices to make BBQ Seasoning.
  • Add chips to hot oil in batches, frying for 4-5 minutes.
  • Once the chips are crispy, using a slotted spoon remove the chips to a baking sheet lined with a paper towel and cookie rack to drain off excess oil.
  • Sprinkle with BBQ seasoning and toss well to coat.
  • Continue with all sweet potato slices until finished, making sure not to pile chips on top of each other to make sure they crisp.
  • While the chips are cooking, prepare the sauce by melting butter in a saucepan over medium heat.
  • Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring until thickened, about 5-7 minutes.
  • Remove from heat and whisk in Gorgonzola until fully melted. Add herbs and stir until fully combined. Serve warm with chips.

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