Grilled Spicy Sweet Potato Chips Recipes

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS

Steps:

• To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
• Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
• Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
• For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
• To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS

Steps:

• For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
• Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
• Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
• Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
• For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
• Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
• Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.

GRILLED SPICY SWEET POTATO CHIPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
• Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.

GRILLED SPICY SWEET POTATO CHIPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
• Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.

SPICY GRILLED SWEET POTATOES

Steps:

• Combine the spices in a small bowl (cumin, garlic powder, salt and red pepper). Mix.
• Put the sweet potato slices in a medium bowl and drizzle with olive oil. Toss to coat. Sprinkle with the spices and toss to coat evenly.
• Heat a stove-top grill or a large skillet over medium high heat. Remove briefly from heat, coat with cooking spray, and return to the heat. (The original recipe called for a grill, but I just use a skillet.).
• Place sweet potato slices in the skillet, flipping occasionally, so that they are grilled crispy on both sides. They take about 10 minutes to cook as long as they are properly sliced to a thin 1/4-inch thickness.
• When cooked, places in a serving bowl and sprinkle with the cilantro, if using. (The first several times I made this I had no cilantro, so did without. In the meantime I've made it with cilantro a few times, but it is just fine without it if you don't have any.).

GRILLED SPICY SWEET POTATO CHIPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
• Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.

GRILLED SPICY SWEET POTATO CHIPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
• Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.