Okay, I might be one of the few remaining people on the planet who hadn't ever prepared sweet potato chips, but this Paula Deen recipe provides a new twist. And this will come as a surprise to those of you who know me as a "stick to the script" type of person. . . I actually deviated from Paula's recipe by sprinkling half the chips with cinnamon sugar. Then I sprinkled them with a little more cinnamon for good measure. Both versions were delicious! I honestly couldn't decide which I preferred.
If you have a different way of preparing sweet potato chips, please share in the comments section. We will definitely be making these again!
Note: I have copied Paula's recipe verbatim below, but from my experience with her recipes, I cut the butter in half, and that was more than enough. I also used the dry-roasted peanuts we had on hand and skipped the salt.
Paula Deen's Recipe:
2 large sweet potatoes
8 tablespoons (1 stick butter), melted
1 cup honey-roasted peanuts, chopped
Salt to taste
Preheat oven to 450 degrees. Line two large baking sheets with foil; lightly grease. Slice potatoes to 1/4 inch thick. Dip potatoes in melted butter and arrange on baking sheet so that chips do not overlap. Sprinkle with peanuts. Bake for 15 to 20 minutes. Sprinkle with salt.