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Sweet Potato Chips with Feta Spread

Sweet Potato Chips with Feta Spread

FETA SPREAD

  • 100 g feta cheese (18% fat)
  • 50 g natural yogurt (low fat)
  • 1 tbsp chopped greens (parsley, scallion, basil etc. to taste)
  • 2 tbsp finely chopped tasted walnut (optionally)
  • ½ tsp garlic powder (optionally)
  • Fresh ground black pepper
  • In a medium bowl, mix thoroughly feta cheese, yogurt, garlic, greens and walnuts with a fork. Season with black pepper. Cover and refrigerate at least 1 hour.

CHIPS

  • 150- 200g sweet potatoes
  • ½ tsp ground smoked sweet paprika
  • ½ tsp salt
  • ½ tsp caster sugar (optionally)
  • ½ tsp ground cayenne pepper
  • Peanut oil
  • Peel the sweet potatoes, thinly slice. Put the slices at once into a bowl of cold water and let stand for at least one hour. Drain and rinse. Dry well by shaking them in a towel.
  • In a small bowl combine together sugar, paprika, cayenne pepper and salt. Heat the oil in a deep heavy-based frying pan to 180C or until a cube of bread turns golden brown in less than a minute.
  • Fry sweet potato slices until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt and pepper mixture.
  • Arrange the chips on a plate; lay on each chip half a teaspoon of feta spread. Sprinkle with smoked paprika.