Baked Sweet Potato Chips with Goat Cheese and Cilantro Pesto
St. Patrick’s Day is a pretty big deal in New York. It’s like their mini Mardi Gras (although they don’t take off work or close down schools, which I don’t really get). In my world, parades = no school or work. Personally, I just love any reason to celebrate and be festive, so i’m excited I get to add a new important holiday to the list. AND my boyfriend is Irish, so that’s just another excuse to celebrate. I just wish my friends could actually go to the parade! It’s on 5th avenue and takes place during work hours. That’s so bizarre to me, why not make it after 5? I don’t get it. That’s got to be so annoying for people who work on 5th, too. Like look at all these people drinking and celebrating and having fun outside! Too bad i’m at my desk. Uncool, y’all. Somebody’s gotta fix that.
This appetizer is delicious and can be made in a pinch. And it’s poppable and festive. AND It’s not your everyday hummus or whatever, which makes it fun and interesting. You get your crunch from the chip, your creaminess from the goat cheese and your moisture and extra zing from the pesto; and of course the soft bursts of buttery nuttiness from the pine nuts on top. What’s not to love? And it’s pretty! Did I mention it’s pretty?…
Cilantro Lime Pesto
I couldn’t find the other half of my mandolin, so I just used a very sharp knife instead. Because these chips are meant to hold ingredients without breaking or becoming soggy, make them slightly thicker than your average chip. That will also ensure that they stay orange rather than a dark, un-festive brown.
- Baked Sweet Potato Chips
- 1-2 Sweet Potatoes
- 2 T Extra Virgin Olive Oil
- Cilantro Pesto
- 2 cups cilantro leaves
- 2 T pine nuts
- 2 cloves of garlic, crushed
- 1 tsp lime juice
- ¼ cup canola oil
- 2 T olive oil
- ½ tsp salt
- pepper, to taste
- Preheat the oven to 300 F. Clean and dry the potatoes, slice them evenly, and then coat in olive oil. Distribute the chips on a parchment lined cookie sheet.
- Bake for 10 minutes, remove from the oven and flip.
- Bake for another 10 minutes, remove and flip again.
- Bake for 8 minutes and flip. Because you chips probably won't be exactly the same size, pay close attention to each of them, because some will be finished before others. Continue to bake and flip in shorter intervals until they ready. When they start to appear dry and have shrunk in size, curled slightly on the edges, and have become slightly lighter in color, they are done.
- If not using immediately do not store in an airtight container until they are cooled completely. Otherwise the steam will cause them to soften. (Although you can always crisp them back up in the oven if need be)
- Place all of the ingredients in a blender and puree until smooth.