Cheesy Sweet Potato Crisps

Cheesy Sweet Potato Crisps
Photo by Sang An


  • 2 ½ ounces finely grated Parmigiano-Reggiano
  • 1 pound sweet potatoes
  • 2 teaspoons fresh rosemary
  • 2 egg whites
  • ¾ teaspoon cracked black pepper
  • Parchment paper

Heat oven to 425°F. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 roun...

View full recipe at Epicurious


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