Sweet Potato with Ultra-Crispy Parmesan & Cracked Pepper
This sheet of deliciousness produces an amazing texture combo— is tender bites of perfectly roasted sweet spuds that are surrounded with ultra-crispy cheesy, peppery goodness that makes you go back for “just one more.”
Ingredients
- 1 medium to large sweet potato, scrubbed and dried (leave the skin on for extra fiber!)
- 1 ⅓ cups grated Parmesan cheese
- Freshly ground black pepper, to taste
- Olive oil spray
Instructions
- Preheat your oven to 400˚F. Line a large baking sheet (or two smaller ones) with parchment paper and set aside.
- Slice the sweet potato into thin rounds using a sharp knife or mandolin slicer.
- Sprinkle 1 cup of the Parmesan evenly across the parchment-lined baking sheet. You're creating a cheesy base that will crisp up under each chip. Place the sweet potato slices directly on top of the Parmesan in a single, even layer. Try not to overlap them.
- Mist the tops generously with olive oil spray. (TIP: Hold the spray bottle high above the tray to coat without blowing the cheese around). Then, top with the remaining ⅓ cup Parmesan and a generous amount of freshly cracked black pepper.
- Roast in the oven for about 25 minutes, or until the cheese is golden brown and bubbling. Remove from oven and allow to cool for at least 10 minutes so the parm crisps up like a cracker. Then gently lift the Parmesan edges and break into pieces, or use a knife or kitchen shears to cut around each sweet potato round for individual chips. Serve and enjoy warm or at room temp!
Notes
• For a spicy kick: Add a pinch of red pepper flakes or cayenne along with the black pepper for extra heat.
• For an herby upgrade: Sprinkle with a bit of dried rosemary or thyme before baking for a more savory side.
• Storage: These chips are best enjoyed fresh out of the oven but can be stored in an airtight container in the fridge for a day or two. To re-crisp, pop them back in a hot oven for a few minutes. They may not crisp up, but they’ll still be delicious. We eat leftovers cold from the fridge, too!
• For an herby upgrade: Sprinkle with a bit of dried rosemary or thyme before baking for a more savory side.
• Storage: These chips are best enjoyed fresh out of the oven but can be stored in an airtight container in the fridge for a day or two. To re-crisp, pop them back in a hot oven for a few minutes. They may not crisp up, but they’ll still be delicious. We eat leftovers cold from the fridge, too!
Nutrition Information per serving
Calories: 140Carbohydrates: 10gProtein: 8gTotal Fat: 7g— Unsaturated Fat: 3g— Saturated Fat: 4gCholesterol: 25mgSodium: 500mgPotassium: 158mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gVitamin A: 4871IUCalcium: 237mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.