Easiest Way to Prepare Appetizing Sweet Potato Chips with Pesto

Sweet Potato Chips with Pesto. How to Serve + Store Sweet Potato Chips. These chips can be eaten plain as a snack or served with a dip. They would be excellent with avocado ranch, hummus, almond pesto dip or my black bean dip.

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. You can have Sweet Potato Chips with Pesto using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sweet Potato Chips with Pesto

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

When the sweet potato chips are ready, you can serve them immediately. I recommend pouring a tablespoon or two of water into the baking sheet with them, just to help them soften a bit more. Note: If desired, you have the option of boiling the sweet potato slices instead of baking them. Wash the sweet potatoes well and rub them dry.

Sweet Potato Chips with Pesto instructions

  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..

Using a mandolin, vegetable peeler or sharp knife, slice the sweet potatoes as uniformly thin as possible. Place the sweet potato slices on several large oven trays. These chicken pesto stuffed sweet potatoes are seriously tasty, filling and easy to make! Great to make ahead of time and the leftovers save well! I am a total pesto lover but don't make it nearly enough!

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