Isn’t it great that (depending on how you look at it) we spend our whole lives mastering who we really are? I mean, I thought I knew who Aisha was but I couldn’t have been more wrong. I’ve recently discovered that when I’m obsessed with something I have a strong need to continuously do that thing and I take it further by attempting to share it with EVERYONE.
The great thing about that is that my recipes are tried and tested multiple times so what you see is thankfully not a fluke but unfortunately I don’t know when to stop. I had sweet potato fries three times last week. That can’t be right. But my goodness, nature did well with this one.
We all have our preferences but chips should be crispy on the outside and soft on the inside. I tried four different ways to make this happen; boiled it first then baked on high heat (which made it limp), baked with the skin on (the skin did not agree with my stomach), just peeled and baked (not crispy enough) and peeled, soaked then baked. DING DING DING.
It was just what I wanted! And then the pesto together with the potatoes just added a whole new dimension to what I’m used to. It’s like ketchup but pesto (get it? Pesto-chup? I’m hilarious). Much wow. If you don’t want sad, limp and bendy chips, the most important thing is to soak it for at least an hour before baking.
3 or 4 peeled sweet potatoes depending on the size
2 tbsp olive oil
1 tsp chilli flakes
1 tsp salt
1 tsp thyme, rosemary, cumin or any dried herb
2 tsp cornmeal or semolina
1 tsp celery salt or curry powder (optional)
2 tbsp pesto + 2 tbsp milk (mix together. You want a ketchup consistency.)
1. Preheat the oven to 180 degrees and line the baking sheet/pan with greaseproof paper.
2. Cut up the potatoes into sizes like in the photos (I can’t give specific cm’s because who really uses a ruler in the kitchen?).
3. Soak them for an hour or overnight then pat them dry with a kitchen towel or paper.
4. Add the oil and all the seasonings including the cornmeal then rub with your fingers so they are all coated.
5. Arrange them on the baking sheet but don’t worry about them being too close, they will shrink eventually.
6. Bake for 25 minutes, use a flat spoon to turn them over then return to the oven for 25 more minutes.
7. This is important: after those 25 minutes, take out the baking tray. Then lift the greaseproof paper (together with the chips) out of the baking tray, put the greaseproof paper with the chips back into the oven (WITHOUT the tray) onto the baking/wire rack then turn up the heat to about 220 degrees for 15 minutes.
8. Take the chips out and while it’s still hot, sprinkle the celery salt or curry powder.
Enjoy with pesto-chup, BBQ sauce, mayonnaise or just on its own. Tastes pretty incredible, right?