Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Chives

I've had this recipe on my Pinterest board for a while and have been waiting for a good time to make it. There was a lot of down time with this recipe so it's easy to put the chips in the oven and then make something else. The original recipe used a yam instead of a sweet potato -- if you want you could use that for a little extra color.

Recipe from Cooking for Keeps.

-1 sweet potato, sliced thin on a mandolin
-1 tablespoon olive oil
-1 teaspoon seasoned salt
-1 tablespoon butter
-1 tablespoon flour
-½ cup hot milk
-4 ounces gorgonzola, divided
-Handful of chives, minced
-2 slices vegan bacon, cooked and roughly chopped

To make the chips: Toss the sweet potato slices in the olive oil and seasoned salt. Spread in one layer on a baking sheet (or two) and bake at 400 for 10 minutes. Turn off your oven, but leave the sweet potato chips in the oven for 25-30 minutes.

Meanwhile, make the sauce, melt the butter in a saucepan.
Remove from the heat, stir in the warm milk.
Return to the heat and bring to a simmer for 1-2 minutes.
Stir in half of the gorgonzola cheese, stir until melted. 

To build: put half of the chips on a plate, top with cheese sauce, vegan bacon and chives.

Add the rest of the chips, top with the remaining cheese sauce, vegan bacon and chives. 

We really enjoyed this recipe. The cheese sauce went really well with the slight sweetness of the chips. The bacon added a little crunch and the chives added some color. 


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