Baked Sweet Potato Chips with Goat Cheese and Cilantro Pesto
 
Prep time
Cook time
Total time
 
These bite sized chips would make the perfect appetizer for a St. Patrick's Day get together. To prevent the pesto from becoming bitter, I switched the traditional ratio of canola oil and olive oil. For a more traditional pesto, feel free to add ¼ cup of olive oil and 2 T canola, instead.
Author:
Recipe type: Appetizer
Ingredients
  • Baked Sweet Potato Chips
  • 1-2 Sweet Potatoes
  • 2 T Extra Virgin Olive Oil
  • Salt
  • 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
Instructions
For the Chips
  1. 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.
  2. Bake for 10 minutes, remove from the oven and flip.
  3. Bake for another 10 minutes, remove and flip again.
  4. 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.
  5. 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)
For the Pesto
  1. Place all of the ingredients in a blender and puree until smooth.
Recipe by A Sue Chef at http://www.asuechef.com/baked-sweet-potato-chips-with-goat-cheese-and-cilantro-pesto/