Roasted Sweet Potato Chips with Whipped Goat Cheese Recipe
This Roasted Sweet Potato Chips with Whipped Goat Cheese Recipe appetizer is essentially crisp sweet potato chips scattered across whipped goat cheese. It may just sound like a healthy plant-based appetizer, but that is discounting it. The smoky, crisp sweet potato combined with the ethereally light, sweet, peppery, herbed goat cheese is pure appetizer magic.
2smallsweet potatoesends trimmed and sliced very thinly
1teaspoonsmoked paprika
Pinchkosher salt
For The Whipped Goat Cheese:
10ouncesfresh goat cheese (aka chèvre)at room temperature
1/4cupextra-virgin olive oilplus 2 tablespoons for the sweet potatoes and more for garnish
1/4cupheavy cream or milk
Leavesfrom 5fresh thyme sprigs plus more for garnish
1tablespoonhoney plus more for garnish
1/2teaspoonFreshly ground black pepper
Maldon sea salt or other flaky sea salt, for garnish
Instructions
Make the sweet potato chips: Heat the oven to 325°F and arrange racks in the upper and lower thirds.Line two rimmed baking sheets with silicone mats or parchment paper. Toss the sweet potato slices with 2 tablespoons of oil, paprika, and salt and arrange them in a single layer.Bake, flipping halfway, until crisp and golden, 10 to 20 minutes. Remove the chips from the oven and season with an additional pinch of salt before serving.TIP: Sweet potato chips can be made up to two days ahead — store in an airtight container at room temperature.
Make the whipped goat cheese: Combine the room temperature fresh goat cheese with 1/4 cup of olive oil, the milk or cream, thyme leaves, honey, pepper, and salt in the bowl of a food processor fitted with an "S" blade.Process on high until the mixture is light, fluffy, and well combined. Taste and add more salt or pepper as desired.TIP: Whipped goat cheese can be made up to two days ahead — store refrigerated in an airtight container. Let it at room temperature for 30 minutes before serving so that it's spreadable.
Serve the Whipped Goat Cheese: Spread a few spoonfuls of the whipped goat cheese on individual plates or one large serving platter. Drizzle with olive oil and honey and a few cranks of black pepper. Scatter the sweet potato chips on top, top with additional thyme leaves, and serve.