sweet potato parmesan crisps with garlic butter
sweet potatoes are thinly sliced and baked until perfectly crispy, each topped with a homemade garlic butter concoction and parmesan cheese.
Ingredients
- 2 small to medium-sized sweet potatoes you can essentially use one potato per baking tray, two baking trays total
- 1 garlic bulb
- 1 tbsp extra virgin olive oil
- 1 + 1/2 cup grated parmesan cheese
- dash of salt and pepper
- 1/2 tsp basil
- 1/4 cup butter, melted
Instructions
- preheat your oven to 425. you'll start by roasting your garlic bulbs. to do this, slice the pointy top off the garlic bulb (you can keep the outer-skin on), and then place it on top of a small piece of parchment paper or aluminum foil, and drizzle a tbsp of olive oil all over it.
- fold around the parchment paper or aluminum foil around the garlic bulb, and roast in the preheated oven for 25 minutes.
- meanwhile, prepare your sweet potatoes. clean and peel the potatoes, and slice them in rounds that are approximately 1/4 inch thick.
- spread the sweet potato rounds across two large baking trays, lined with parchment paper.
- if you haven't already grated your parmesan cheese, now is a great time to do that!
- begin to prepare your garlic butter mixture. once the garlic bulbs are roasted and fragrant, remove from the oven and allow to cool slightly before attempting to squeeze the garlic out of the bulbs, into a small bowl. if they are cooked properly the garlic should squeeze out rather easily, leaving you with the garlic skins you can then toss in the garbage.
- mix the garlic with the melted butter, and add a dash of pepper, dash of salt and the basil. whisk until everything is combined well.
- now you'll want to slather your sweet potato rounds in the garlic butter - using a spoon or even a baster, you can plop a little of the garlic butter mixture down on each potato, spreading it around as you go, until all the potatoes are roughly covered.
- finally, top the potatoes with your grated parmesan cheese, feel free to grate/add extra if you want, the more cheese the merrier, as they say.
- bake these sweet potato parmesan crisps in a preheated oven at 375 for 20 minutes. proceed to turn the oven up to 415 and bake for a final 15 minutes to get that extra crispy and golden brown top.
- serve these immediately, if possible. if you are prepping in advance, these are best consumed out of the oven so you get that crispy parmesan topping to complement the softness and sweetness of the potato rounds. these make an awesome appetizer, or else you can serve them as a side with pretty much any chicken dish for a meal everyone will love/devour!