Sweet Potato Chips with Herb and Cobnut Pesto

Deep-fried and oven-roasted sweet potato chips served with a fresh, nutty herb and cobnut pesto.

Snack Vegetarian Side Dish Pesto Sweet Potato

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

71.2g

per serving

71.2 g total

Fat

52.3g

per serving

52.3 g total

Protein

8.1g

per serving

8.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

GrainsCereals

Breadcrumb

fresh

NutsSeeds

pinch

Salt

for sprinkling

Cobnuts

shelled

handful

Basil

fresh

handful

Parsley

fresh

handful

Chive

fresh

pinch

Black Pepper

freshly ground

clove

Garlic

chopped

OilsFats

300

Vegetable Oil

for deep frying

tbsp

Olive Oil

Vegetables

piece

Sweet Potato

peeled, cut into small pieces

Method

Heat vegetable oil in a heavy-bottomed saucepan until a bread cube sizzles.

Carefully fry the potato chips for 6-7 minutes then drain on kitchen paper.

Preheat the oven to 220°C.

Serve chips in a bowl with the pesto poured over.

Roast chips on a baking sheet for 8-10 minutes until golden and sprinkle with salt.

Blend all pesto ingredients in a food processor until smooth.