For our summer holiday this year we went to Tenby in Wales. It was a beautiful part of the world and we really enjoyed the place we stayed in. While we were there we ate in a couple of burger restaurants. I don’t tend to eat in restaurants a lot as my stomach, in the past, hasn’t reacted to kindly the morning after. However I seem to be overcoming this problem nowadays. So I was happy to eat in a couple of restaurants this holiday.
When ordering our meals I noticed that in both the burger restaurants we ate in they had ‘pesto chips’ on the menu. It’s an idea I’d not thought of before so I decided to give it a try. I’m pleased to report that I was not disappointed by this combination.
At home, I make my own chips and pesto so I felt this would be a fairly simple dish to cook. I decided to use sweet potato as I find this much more filling than ‘normal’ potatoes. Then I decided to make a vegan version on my red pepper and tomato pesto. The sweetness from the pesto gave the chips extra syrupy flavour. Plus I made this meal in about 40 minutes.
- Potato peeler
- Sharp knife
- Chopping board
- Baking trap x 2
Ingredients for the chips
- Sweet potato x 4 medium
- Olive oil x 4 tbsp
Method for the chips
- Preheat the oven to 180°C or gas mark 4.
- Peel the potatoes and cut them into chip shapes.
- Once the oven is preheated remove the baking tray and put the chip shapes in.
- Drizzle over the olive oil.
- Toss the chips in the oil until they are all coated.
- Put into the oven for about 35 – 40 minutes.
- Remove the chips when they are golden brown.
Ingredients for the pesto
- Red pepper x 1
- Small tomatoes x 500g (preferably on the vine)
- Cashew nuts x 100g
- Olive oil x 50mls plus extra for drizzling
- Salt x 2 pinches
- Nutritional yeast x 4 tbsp (optional)
Method for the pesto
- Put the baking tray into the already preheated oven.
- Slice the top off the red pepper and remove the core.
- Cut the red pepper into chunks and set aside.
- Remove the baking tray from the oven and put the pepper chunks in.
- Place the tomatoes in too and drizzle over the olive oil.
- Sprinkle over the salt to bring out the flavour of the tomatoes.
- Put the baking tray into the oven for 25 – 30 minutes or until the tomatoes have split.
- When they are cooked, remove from the oven and leave to cool for a few minutes.
- Now put the tomatoes and red pepper in the blender.
- Add in the cashew nuts and olive oil and blend until the tomatoes and peppers are smooth.
- Finally place the chips into separate bowls or one big bowl then evenly pour over the pesto and sprinkle over the nutritional yeasts.
Sweet Pesto and Chips was delicious and I’m really pleased I spotted this dish on those menus. It will certainly be one meal I will be eating again. It makes a tasty change to the normal pesto and pasta. Plus it’s so simple and cooks fairly quickly as well. All the ingredients in the pesto can be frozen too. However you decide to eat this dish, as always, please enjoy.
Do you love chips and what strange sauces have you tried them with? Let me know in the comments below and please don’t forget to like, comment and subscribe to my channel. Thank you. xxx