Tuesday, 8 April 2014

Cheesy Sweet Potato Crisps

  • 1 pound sweet potatoes, peeled
  • 2 1/2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
  • 2 egg whites
  • 2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon cracked black pepper
  • Parchment paper


Heat oven to 425°F.

Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork.

Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper.

Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round.

Repeat with remaining batter, leaving 1 inch between rounds.

Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment.

Source: Cheesy Sweet Potato Chips
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