Green Pesto Sweet Potato Chips - The Fermented Foody

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Green Pesto Sweet Potato Chips

Hey, where did this week go?

We’ve been enjoying a little Vitamin D in the garden some days and now the temp’s about to drop back to cool and rainy. How very dare it?!

Meanwhile, boy it’s been a hectic week in the kitchen!

And then an online friend posted a photo of root veg chips that had me salivating and wanting to create a recipe. It would be rude not to share … So here’s my lunch from yesterday!

Green Pesto Sweet Potato Chips

GREEN-PESTO-SWEET-POTATO-CHIPS

 

Gather Your Goodies

(Feeds 1 Person)

For the Chips:

1 large sweet potato

 

 

 

 

 

 

 

PREPPED-PESTO-

 

For the Pesto:

1/2 Cup raw, Unsalted Cashews

1/2 Cup fresh Basil Leaves

1/8 Cup Coconut Oil (melted)

1/2 Medium Clove of Garlic

1 Tablespoon Apple Cider Vinegar

Pinch Salt

It’s Action Time!

Set your oven to 160 Fan oven (180-190 degrees C)

Peel and cut your potato into chunky chips

Place them in a saucepan of cold, salted water

Bring water to the boil and immediately remove and drain your potato chips

While the potatoes are pre-cooking, make your pesto

Add your leaves, garlic, oil, salt and vinegar to the blender/machine of choice (see notes below) and blend together so it’s smooth’ish.

Add the nuts and pulse so they remain a little choppy. Little chunks of nuts are a good texture add to this recipe.

PESTO-CHIPS-READY-TO-GO-IN-THE-OVEN

 

 

 

Take your pesto and press dollops of it into your chips on as many sides as you can manage.

 

 

 

 

 

 

 

 

 

 

 

 

PESTO-CHIPS-ON-BAKING-TRAY

Lay the chips on a baking tray and when done, place in oven for 15-25 mins, depending on how your oven works. They can vary, according to design and performance. I always think it’s a good idea to keep an eye on your food when it’s cooking. 🙂

The pesto will stick to the potatoes and go softly crunchy and the bits that drop will crunch up too and actually tasted (to me anyway!) a little cheesy.

I can’t begin to tell you how yummy these chips are. I was sooooo happy with this recipe. I really hope you love it. Its preview attracted a good deal of interest on my private FB page, so here it is for you!

Ooh, Really?!

With this small amount I pop the leaves through my juicer on a mince attachment. It’s so quick and they’re mushed perfectly. Then I’ve added those and the rest of the ingredients to a mini blender.

I’ve also used a mini blender from scratch, for all the ingredients.  I rough chop the leaves a little first, to help it along as there’s not much liquid in this recipe, so the pesto sticks to the chips and doesn’t run off them! I tend to pulse the machine. You may need to jiggle the container a little and stop to scrape the sides to get the food to the blades. It won’t take long. the leaves won’t be as smooth as if you mince them first. It’s really a personal choice and depends on what kitchen equipment you have. Go with the flow on this one. It’ll taste delicious whichever way you make it and however fine or chunky the sauce turns out!

If you double the recipe, you’ll get a smooth pesto in a food processor. With small amounts you may not reach the height of the blades in a large machine, so bear that in mind.

You may well have excess pesto sauce. Make extra chips; add some extra oil and use it as a dipping sauce or just press it into raw veg and eat just as it comes!

When are you going to make THESE little babies then?! 😉

Have a great weekend.

 

 

 

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

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