Sweet potato chips with three dips

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rub a thin layer of oil all around the bell peppers and place them on a baking tray. Bake the bell peppers in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes, turning occasionally (the skin may become dark).

2. 2

   Wash the thyme, shake dry and chop the leaves coarsely. Wash the lemon hot and grate half of the peel thinly. Mix cream cheese, thyme, milk and honey, season to taste with salt and pepper.

3. 3

   Cook the peas in salt water for about 2 minutes, then drain and rinse under cold water. Halve the lemon and squeeze the juice of one half. Halve the avocado and remove the core. Remove the flesh from the skin and crush with a fork.

4. 4

   Briefly "puree" the peas, then add them to the avocado puree. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Stir the chilli into the puree, season with salt, pepper and lemon juice.

5. 5

   Take the peppers out of the oven, cover with foil and let them rest for about 10 minutes. Grate the parmesan. Roast pine nuts in a pan without fat. Take them out and let them cool down. Peel garlic and press it through a garlic press.

6. 6

   Halve the peppers, clean and peel the skin. Dab the bell peppers dry. Puree the paprika, pine nuts and garlic. Add parmesan and mash briefly. Season to taste with salt and pepper.

7. 7

   Peel the potatoes and cut them into 0.5-1 cm thick sticks. Heat the oil in a pot to approx. 160 °C. Fry the potato pegs in it in portions for 8-10 minutes. Take them out and let them drip off on kitchen paper.

8. 8

   Keep ready fries warm in a hot oven. Season sweet potato fries with sea salt and serve with the dips.

Nutrition Facts

KCAL
600 kcal

CARBS
56 g

FATS
36 g

PROTEINS
11 g