Step 1

Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.

Step 2

While the oil is heating up, thinly slice the sweet potatoes using a mandolin.

Step 3

In a small dish, mix together the spices and season with salt

Step 4

Once the oil is hot, transfer a handful of the sliced California sweet potatoes into the oil and fry for a few minutes until crisp. Using a pair of tongs or a slotted spoon, flip the chips over halfway through the frying process to ensure even cooking.

Step 5

Once the chips are crisp, remove them from the hot oil using a slotted spoon and transfer them onto a paper towel lined baking sheet. While the chips are still wet with oil, dust them with the homemade BBQ seasoning mixture.

Step 6

Let the chips dry and any excess oil be absorbed by the paper towel.

Step 7

Once the chips are cooled, serve as needed.

Step 8

Alternatively, if you’re saving these for later, let them cool even more, and store them in an airtight container for up to 3 days.