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Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I was a vegetarian for 3 years. Mostly because I grew up on a farm, and I saw how the sausage was made. It didn’t stick, but what did stick is my true and complete love for non-meat burgers (and yes, I still love burgers of the meat-based variety, I just see them as two different things).

The flavors you can get from a patty made with a bowl full of produce is rather staggering, and this burger is easily my favorite.

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I’d love to take credit for the depth of flavors, but it’s due in no small part to these chips. Even when turned into crumbs and buried in a ton of other bold flavors, you can taste the heat and the lemongrass from the Kettle Brand Fiery Thai potato chips!

The burger also just so happens to pair beautifully with a winter ale. The malt and spices of a good winter ale will taste fantastic with the flavors of sweet potatoes, smoked paprika, and lemongrass.

I’m not going to lie to you, you can always see right through me. I ate these burgers for three meals in a row. I even put an egg on a patty, added some avocado and sweet chili sauce and ate it for breakfast. And I’m not even sorry about it.

Fiery Thai Kettle Brand Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Servings 6 servings


For the Burgers

  • 1 lbs sweet potatoes
  • 3 tablespoons olive oil divided (plus more as needed)
  • 1 4.2 oz bag of Kettle Brand Fiery Thai Potato Chips
  • ¼ cup rolled oats
  • 1 cup quinoa red or black, cooked (1/3 cup pre-cooking volume)
  • 1 can black beans rinsed and drained
  • 2 tablespoons cilantro minced
  • 2 tablespoons green onions minced
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 3 tablespoons beer winter ale, rye, Bock
  • 6 hamburger buns
  • 1 large avocado sliced
  • 1 tomato sliced
  • Additional potato chips for garnish if desired

For the Sauce:

  • 1 cup sour cream
  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon beer winter ale, rye, Bock
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder


  • Preheat oven to 375° F.
  • Peel the sweet potatoes, then cut into cubes. Add to a baking sheet, drizzle with 2 tablespoons olive oil. Roast until the potatoes are fork tender, about 20 minutes (boiling the potatoes will add too much moisture to the filling).
  • Add the potato chips and the oats to a food processor, process until just crumbs remain.
  • In a large mixing bowl add the chip crumbs, sweet potato cubes, cooked quinoa, black beans, cilantro, onions, garlic powder, smoked paprika, and beer. Mix until well combined. Form into 6 large patties, about ¾ inch tall.
  • Heat remaining olive oil in a skillet over medium high heat, cook the patties until golden brown on each side, adding more olive oil to the pan when it starts to dry.
  • In a small bowl stir together the sauce ingredients.
  • Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
  • To make in advance, make the burger patty mixture, add to an air tight container, chill for up to three days before using.


Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are naturally dairy and gluten free, take 5 minutes and one bowl to throw together. 

flourless peanut butter oatmeal chocolate chips cookies 2


There is really nothing simple about my life these days. Between two blogs, freelance work, a book, a book tour, another super secret project I hope to tell you about soon, and (oh yeah) a family, I’ve officially crossed over into complex living. As a result, my food has become more simple. Beautifully simple. Fewer (but better) ingredients, less waste, more time with that family who gives me so much support. These cookies are a great example. My favorite cookie recipe ever (on the planet) takes 3 days to make, inspiring the name Thursday Night Cookies because if I want them for the weekend, I need to start making them Thursday night.

But right now, in this crazy phase of my life, I want something that can give me near instant comfort and gratification with just a few ingredients I already have. So that someday I can get back to those lazy days and Thursday Night Cookies.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 12 cookies


  • 3/4 cup peanut butter
  • 1 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 cup whole oats
  • ½ cup chocolate chips
  • 1 large egg


  1. Preheat oven to 350
  2. In a large bowl gently stir together all ingredients.
  3. Using a cookie scoop, add golf ball size mounds to a cookie sheet that has been covered with parchment paper, evenly spaced. Flatten to one-inch circles using your hand.
  4. Bake at 350 for 10-12 minutes or until the edges turn golden brown. Pull the parchment paper off the cookie sheet and onto a flat surface. Allow to cool.


A lot of oat companies process their oats with machines that also come in contact with gluten, making the contamination rate high for store bought oats. If you need these to be gluten free, make sure to buy oats labeled "gluten free."

flourless peanut butter oatmeal chocolate chips cookies 3

Baked Sweet Potato Chips With Cinnamon Caramel Dipping Sauce

I made these little chips the other day.

The where so cute, slightly chewy and a little crunchy.

And they are even healthy. Only about 7 calorie each. But, no one eats ONE, that’s insane. So, think of it like 70 calories if you have 10, or 140 if you have 20. And it makes you think that you are eating something that’s bad for you, which makes it taste better. 

But of course, I got to thinkings. About how much I like to dip things.

And how in love I am with sauces. Even though this Cinnamon Caramel Dipping sauce makes it SO much less healthy, its super yummy. And it’s a good example of that balance thing I’m always running my mouth about. 

Baked Sweet Potato Chips With Cinnamon Caramel Dipping Sauce

2 large sweet potatos

Olive oil flavored cooking spray

1/4 tsp sugar

Caramel Sauce:

1/2 cup sugar

2 tbs honey

4 tbs unsalted butter, cut into cubes

1/2 cup heavy cream

1/4 tsp cinnamon

1/2 tsp vanilla

Preheat oven to 375

Slice the potatoes as thin as you can possibly make them. Using a mandolin slicer is the best way to do this, as it insures that your potato slices will cook evenly. If you don’t have a slicer, use this as an opportunity to practice those knife skills! Remember that thick slices will yield much different results. 

Cover a baking sheet with aluminum foil, shiny side up. Spray with olive oil spray. Arrange the potatoes in a single layer on the baking sheet, making sure they don’t touch each other. Spray lightly with olive oil spray and sprinkle lightly with sugar. Flip the slices over and repeat. Bake at 375 for ten minutes. flip over and continue to bake until the potatoes are browned, about 8-10 minutes. Keep a close eye on your chips, they go from done to burned very quickly. 

Make the sauce:

In a pot over high heat, add the sugar and the honey. Stir until the sugar is disolved, do not stir again while the caramel is cooking, but swirl the pan every 30 seconds to redistribute the caramel sauce. Allow to cook until the sugar is an amber color and about 220-225 degrees. Remove from heat and stir in the butter. Add the cream, vanilla and cinnamon and stir until combined and the sauce stops bubbling. Allow to cool a bit before serving. 

Printable: Sweet Potato Chips With Cinnamon Caramel Dipping Sauce

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