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.