Sweet Potato Chips with Pesto
I thought this would work well with the Wild Garlic Pesto I made, and it's a great combination. You could use any other kind of pesto, of course, including ready made. I served this with slices of leftover roast pork and Curly Kale with Cream and Breadcrumbs.
Sweet Potato Chips with Pesto
I thought this would work well with the Wild Garlic Pesto I made, and it's a great combination. You could use any other kind of pesto, of course, including ready made. I served this with slices of leftover roast pork and Curly Kale with Cream and Breadcrumbs.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180C/Gas 4. Cut the sweet potato into chips with a sharp knife.
- 2
Tip the potato chips into a roasting tray big enough to spread out in a single layer. Add a good slosh of olive oil, and some salt and pepper and then use your hands to mix it up so everything is well coating in oil. Add a few daps of butter or dripping on top.
- 3
Place in the oven, you don't want this to be too hot otherwise the potatoes will scorch too quickly. After about 20 minutes, when golden underneath, turn the chips over, and cook for another 15 to 20 minutes until cooked and golden.
- 4
Drizzle with pesto (mine was solid, straight from the fridge so it was more of a dollop) and return to the oven for a few minutes to heat the pesto.
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