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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.

SnackVegetarianSide DishPestoSweet Potato

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 71.2 grams 71.2 grams
Fat 52.3 grams 52.3 grams
Protein 8.1 grams 8.1 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
squeeze
Lemon Juice
GrainsCereals
25
g
Breadcrumbs
fresh
NutsSeeds
1
pinch
Salt
for sprinkling
30
g
Cobnuts
shelled
1
handful
Basil
fresh
1
handful
Parsley
fresh
1
handful
Chives
fresh
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
chopped
OilsFats
300
ml
Vegetable Oil
for deep frying
2
tbsp
Olive Oil
Vegetables
1
piece
Sweet Potato
peeled, cut into small pieces

Steps

  • Preheat the oven to 220°C.
  • 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.
  • 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.
  • Serve chips in a bowl with the pesto poured over.