Cheesy Sweet Potato Crisps

Ingredients for Cheesy Sweet Potato Crisps

• 450g sweet potatoes, peeled

• 70g finely grated Parmigiano-Reggiano (about 240ml )

• 2 egg whites

• 2 teaspoons chopped fresh rosemary

• 3/4 teaspoons cracked black pepper

• Parchment paper

How to make Cheesy Sweet Potato Crisps

Heat oven to 218°C. 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 biscuit sheet with parchment paper. Spoon 1 rounded tablespoon batter onto biscuit 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. Serve warm with Rosemary-Balsamic Cream .

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.