1 large sweet potato, sliced into very thin potato chip-like circles
Peanut oil for frying
1 cup Boursin cheese
1 /2 cup pecan pieces, toasted
1 /2 cup roasted red peppers, cut into 1 ½-long strips
1 Tbsp fresh chives, chopped
Preheat oil to 325 degrees.
Fry the sweet potato chips six to seven at a time. Move chips often and cook to a light brown color.
Drain onto paper towels.
Preheat oven to 325.
Once drained, place the chips on a baking sheet. Top each slice with 2 teaspoons boursin cheese and 3 strips of roasted pepper. Bake three minutes.
Sprinkle with toasted pecans and chives and serve immediately.