Rosemary sweet potato chips with blue cheese cream, green apple and spiced walnut

Name: Rosemary sweet potato chips with blue cheese cream, green apple and spiced walnut
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 12 oz medium sweet potato; 1 tbsp olive oil; 1 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper; 3 oz blue cheese; 1/2 cup plain Greek yogurt; 2 oz cream cheese; 2 tsp lemon juice; 3.5 oz green apple; 1/3 cup walnut; 1/2 tsp sweet paprika; 1 tsp honey

An original appetizer with sweet, savory, and crunchy contrast: thin sweet potato chips baked until golden, topped with a smooth blue cheese-yogurt cream, fresh green apple dice, and toasted walnuts seasoned with paprika and rosemary.

20 minPrep

25 minCook

45 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

350 g medium sweet potato (cut sliced muy finas)
15 ml olive oil (for the chips)
2 g dried rosemary (divided)
3 g salt (or to taste, divided)
1 g black pepper (divided)
90 g blue cheese (desmenuzado)
120 g plain Greek yogurt (whole or semidesnatado)
60 g cream cheese (at room temperature)
10 ml lemon juice (freshly squeezed)
100 g green apple (cut en cubitos small)
40 g walnut (chopped gruesa)
1 g sweet paprika (for the nuez)
5 ml honey (for the nuez especiada)

Nutrition facts

per serving

165 kcal

Calories

4.5 g

Protein

13 g

Carbs

10.5 g

Fat

2 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
1. Preheat the oven to 200 °C / 400 °F and line two baking trays with parchment paper.
2
2. Slice the sweet potato very thinly. Toss it with the olive oil, half of the dried rosemary, half of the salt, and a pinch of black pepper.
3
3. Arrange the slices in a single layer on the trays. Bake for 20 to 25 minutes at 200 °C / 400 °F, turning halfway through, until golden and crisp around the edges. Let them cool for 5 minutes so they firm up further.
4
4. While the chips bake, make the cream: mix the blue cheese, Greek yogurt, cream cheese, lemon juice, remaining salt, and a pinch of black pepper until smooth and spreadable.
5
5. Place the walnuts in a small skillet over medium heat. Add the honey, sweet paprika, and remaining dried rosemary, and cook for 2 to 3 minutes, stirring, until the walnuts are glossy and fragrant. Remove and let cool.
6
6. Dice the green apple into small cubes just before assembling so it stays fresh.
7
7. To serve, place about 1 teaspoon of blue cheese cream on each sweet potato chip. Top with a few cubes of green apple and finish with the spiced walnut on top.
8
8. Serve immediately to keep the contrast of crisp chips, creamy topping, and fresh apple.

Chef tips

For more even chips, use a mandoline. Bake in batches if needed so the sweet potato is not crowded, as trapped steam will keep it from crisping properly.

Substitutions

You can swap the walnuts for pecans for a sweeter note, and replace the green apple with firm pear. For a milder flavor, use half blue cheese and half soft goat cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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