You are looking for a sweet potato chips with pesto recipe that is delicious? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious sweet potato chips with pesto should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of sweet potato chips with pesto, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want to prepare sweet potato chips with pesto delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required for make

1. Prepare 2 or 3 sweet potatoes, peeled
2. Prepare olive oil
3. Prepare 1 knob of butter or dripping
4. Prepare salt and black pepper
5. Prepare 1 few teaspoons of pesto

While the sweet potato is in the oven, make your pesto. Mix in the ricotta, salt and Parmesan before adding flour ½ cup at a time. Mix until you can just form a ball. Slice the sweet potato through your mandolin until you have made circular chips out of the entire potato.

Steps to make Sweet Potato Chips with Pesto:

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.
5. Done and ready to serve!

Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh. Peel sweet potatoes using a chef's knife, creating large skins with just a little flesh attached. (Set aside sweet potato flesh for another use.) Place sweet potato skins on a baking sheet and toss with oil and a pinch of salt. Spread each smashed sweet potato with a spoonful of pesto, then sprinkle a little extra parmesan cheese on top, if desired. Place the sweet potato slices on a greased baking sheet.

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