Pesto cheese and sweet potato chips
2 sweet potatoes
200 g fresh goat cheese
2 cloves of garlic
½ teaspoon salt
About 20 basil leaves
½ bunch parsley (or 1 bunch, if it is not very big)
2 sprigs of fresh thyme
40 g grated parmesan
120-150 ml of rapeseed oil (or other)
Wash the sweet potatoes thoroughly with a brush and, without peeling them, cut into slices of 1-2 mm. Spread out in an even layer in a large baking tin (the one supplied with the oven), lined with parchment paper. Sprinkle with salt and drizzle with olive oil. Bake for 50-60 minutes at 160°C. Often monitor because each oven is specific. The chips should be crispy and slightly golden. If they match the first criteria and not the second one, lower the oven to 120°C and roast for a further 20 minutes.
For the pesto, gather all fresh greens, garlic, oil, salt and parmesan in a large jar. Whizz the mixture into pesto with a hand blender. If it is not thick enough, add more parmesan, or dilute with a little oil, if it is too thick. Then add 2-3 tablespoons of pesto to the fresh goat cheese, making a smooth and thick spread.
To serve, put a handful of hot chips on a plate and garnish with a cup of pesto cheese.