Nuggets with Baked Sweet Potato Chips and Parsley Sauce
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SERVINGS 2-4
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PREPARATION 10 MINUTES
INGREDIENTS
- 650 g sweet potato with the skin, cut into thin chips
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp white pepper
- 1/4 tsp cumin
- 1 package Genius Nuggets
For the sauce
- 60 g parsley leaves (weighed dry)
- 1 clove of garlic
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp water (if needed)
- 1 tbsp mild mustard
- 1/4 tsp sea salt
- 1/4 tsp white pepper
COOKING INSTRUCTIONS
- Preheat the oven to 180C fan-forced (200C fan-forced). Place the sweet potato chips in a large bowl, add the olive oil, salt, white pepper and cumin, and mix well with your hands.
- Spread them on a baking sheet lined with parchment paper (with space between them) and bake for about 40 minutes or until they take on color and start to become crispy.
- In the meantime, prepare the Genius Nuggets according to the package instructions.
- To make the parsley sauce, blend all the ingredients in a blender until smooth, adding water as needed to make it watery.
- Serve the nuggets hot with sweet potato chips and sauce.
Tips
-The sauce is also very tasty as a light pesto on pasta. -If we don't want to make the sauce with this dish, we can serve the nuggets with chips and a little vegetable mayonnaise and/or ketchup.
