Baked sweet potato chips with Feta and green pesto
3 medium sized sweet potatoes sliced thinly
50g Feta cheese crumbled
2 tbsp rapeseed oil
70g green pesto
Preheat the oven to 200°c fan (adjust cooking times to suit your oven). Place the sweet potato rounds on kitchen towels and pat them dry for extra crispiness. Put them in a large bowl, add the rapeseed oil and toss to ensure an even coating. Transfer the rounds to two oven wire racks. Place them in the centre of the oven and cook for 15 mins and then flip them over and cook them for a further 8 minutes checking them to make sure they don’t burn.
Remove the chips from the oven and arrange them in a large oven proof dish, sprinkle over the crumbled Feta cheese and return them to the oven for 2 minutes to slightly soften the cheese. Remove the chips from the oven and drizzle with ½ of the pesto, put the other half in a little ramekin for dipping, serve immediately.
Substitute cheddar cheese if you don’t have feta.