Looking for an appetizer or snack that’s a little different…not the same old avocado dip or chips and salsa? If you like sweet potatoes…and maybe even if you think you don’t like sweet potatoes, here’s a great Paula Deen recipe you just might want to try. It’s called Sweet Potato Chips and I found it in her cookbook, The Lady & Sons Savannah Country Cookbook.
When I had friends over a couple of weeks ago for a cookout, these were a huge hit. We ate so many, we almost didn’t have room for our burgers!
- 2 Large sweet potatoes
- 8 Tablespoons (1 stick) butter, melted
- 1 Cup honey-roasted peanuts, chopped
- Salt to taste
- Preheat oven to 450º
- Line two large baking sheets with foil; lightly grease
- Slice potatoes to ¼ inch thick
- Dip potatoes in melted butter and arrange on baking sheet so chips don't overlap
- Sprinkle with peanuts
- Bake 15 to 20 minutes
- Sprinkle with salt
I only cut up one good size sweet potato and it made a couple of cookie sheets worth of chips. They aren’t really like chips…a little thicker than that. I left the skin on the potato when I made these. Just slice your potatoes about a 1/4 inch thick and then dip them in some melted butter. Hey, you know a Paula Deen recipe is going to have butter in there somewhere! This pic was taken after the butter treatment.
Chop up some honey-roasted peanuts in your little mini chopper or Cuisinart…and sprinkle them across the tops of your sweet potato chips.
Pop ’em in the over at 450 degrees for approximately 15 minutes. Mine cooked faster than that…so check them often. Here’s how they look when they are all done. I forgot the salt sprinkling (at the end) that’s mentioned in the recipe…but they tasted great! Seriously…we couldn’t stop eating them!