Ingredients:2 sweet potatoes
1/2 cup liquid egg whites
1 cup Parmesan cheese
1/2 teaspoon rosemary
1/4 teaspoon pepper
Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.
Peal sweet potatoes.
Grate sweet potatoes and then squeeze the moisture from them. (I just used my hands to press out the liquid.) The more moisture you remove, the crispier they get in the oven.
To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. Mix until combined.
Scoop out potato mixture and set on wire rack. (I used an ice cream scoop.)
Press sweet potato mixture as thin as possible. Repeat until potatoes are gone.
Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.
Jessica served her Cheesy Sweet Potato Crisp with a Smokey Yogurt Dip, which sounds absolutely amazing. I ended up just eating mine plain, but I’ll definitely try her dip the next time I make these babies. They’d be great as an appetizer!
After smelling delicious baked cheese coming from my oven, I knew that I needed to incorporate these Cheesy Sweet Potato Crisps into my lunch this afternoon. I ended up throwing together a side salad with greens, tomatoes, broccoli, snap peas, and Athenos feta.
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