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Sweet potato chips with herb and cobnut pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Tony Tobin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Carefully place the chips into the hot oil and cook for 6-7 minutes. Remove the chips from the oil using a slotted spoon and drain on kitchen paper.

  4. Place the chips onto a baking sheet and transfer to the oven to roast for 8-10 minutes, or until golden and crisp. Remove the chips from the oven, sprinkle with salt and set aside to keep warm.

  5. For the pesto, place all of the ingredients into a small food processor and blend until smooth.

  6. To serve, place the chips into a bowl and pour over the pesto.

Ingredients

For the sweet potato chips

  • 300ml/½ pint vegetable oil, for deep frying
  • 1 large sweet potato, peeled, cut into small pieces
  • salt, for sprinkling

For the herb and cobnut pesto

  • 30g/1oz cobnuts, shelled
  • 2 tbsp olive oil
  • large handful each fresh basil, parsley and chives
  • 25g/1oz fresh breadcrumbs
  • salt and freshly ground black pepper
  • squeeze lemon juice
  • 1 garlic clove, chopped

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Sweet potato chips with herb and cobnut pesto

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