4 cups unsalted peanuts
1/2 cup vegetable oil
1 teaspoon salt
1/4 cup granulated sugar
2 pounds new potatoes, thinly sliced about 1/8-inch thick
Creole seasoning, recipe follows
6 medium bananas
1 loaf Chocolate Chip Sandwich Bread
Roll plastic wrap
12 plastic sandwich bags

Cooking Recipe:

Preheat the oven to 350 degrees F. Place the peanuts on a baking sheet and place in the oven (make sure you pay attention to the temperature for this) . Cook until the peanuts are toasted, about 6 to 8 minutes. (Shake the pan a couple of times, for overall browning). Remove the pan from the oven (make sure you pay attention to the temperature for this) and place the peanuts in a food processor while they are still warm. Add the oil, salt and sugar. Process until smooth. Remove the ends of the bread and cut into slices 1/4-inch thick. Using a toaster, toast each slice until golden. Preheat the fryer. Fry the potatoes in batches until crispy, about 3 to 4 minutes, stirring occasionally for overall color. Remove and drain on paper towels. Season with Creole seasoning. To assemble, spread some of the peanut buttter over each slice of bread. Peel and slice the bananas, 1/4-inch thick. Lay the slices of bananas over the peanut butter. Put 2 pieces of bread together, forming the sandwich. Wrap the sandwich tightly in plastic wrap. Place some the chips in each plastic sandwich bag. Pack each in a lunch box. Eat during your lunch time.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup