Honey Bourbon Glazed Sweet Potato Chips2016-02-06
- Yield : 10-12 ounces
- Servings : 6-8
- Prep Time : 5m
- Cook Time : 45m
- Ready In : 60m
Honey. Bourbon. Sweet Potato Chips. Yes, these chips are all that and more. A butter honey glaze is created then bourbon is added just before pouring over a sheet pan full of chips. Chips are tossed to coat, then baked to help the glaze adhere to each chip. The beauty of this recipe is that each chip is lightly glazed not entirely just enough. Once they come out warm, and fragrant, a tiny bit of sea salt is sprinkled over to create the perfect sweet, salt combination. If you aren’t into sweet potato, this recipe works with ruffled, lightly salted chips as well.
- 2 6 oz bags No Salt or Lightly Salted sweet potato chips
- 6 TB unsalted butter
- 1/3 cup honey
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 TB Kentucky bourbon
- sea salt
Lina a rimmed half sheet pan with foil. Lightly spray foil with a non stick spray or smear with a light coating of butter.
Dump both bags of chips in the center of the pan. Don't spread out. Preheat oven to 250 degrees.
Melt butter in a medium saucepan set over medium high heat. Once butter is melted , add honey, sugar, cinnamon, and sea salt. Stir to combine. Bring to a boil; stirring constantly. Adjust heat to maintain a boil but not a rolling boil. Boil for 5 minutes without stirring. Remove pan from heat. Quickly stir in baking soda, and bourbon. Keep face away from pan when doing this!
Pour glaze over top of chips. Toss chips with two metal spatulas to get a little glaze on each chip. Chips will not be be completely coated. Spread out chips in as much of a single layer as possible.
Bake in preheated oven for 45 minutes stirring and tossing chips every 15 minutes. Be sure to scrape the glaze from the bottom of the pan and smear on the chips.
After time has elapsed, remove pan from oven. Immediately sprinkle glazed chips with a little bit of sea salt. At this point, you can divide warm chips on a second sheet pan or wire rack to keep them from sticking together once they cool. Once they cool completely, they will be crunchy. Break apart any big clumps of chips before serving.
Store in a covered container at room temperature. If chips become soft after a few days, simply place in a warm oven for 15 minutes or so to crisp up again.