Ingredients
- 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
Directions
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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