Recently, I have been experimenting in my kitchen a while. Here are some effects of my work – the original appetizer from sweet potato.
Sweet Potato Chips with Zucchini and Mascarpone
600 g sweet orange potatoes, peeled and chopped into thin rings
2 tbsp olive oil
salt and freshly ground pepper
1 zucchini (approx. 150 g)
juice of 1/2 lemon
150 g mascarpone cheese
1 tbsp chopped green onions
Preheat the oven to 200 C.
Put the sweet potatoes in a bowl, season with salt and pepper to taste, drizzle with olive oil and mix well.
Prepare the baking sheet with foil, grease with vegetable oil, put potatoes on it and bake at the highest level of the oven for about 20-25 minutes. When the potatoes become crispy on top, remove and allow to cool slightly.
Cut the zucchini on a slicer along to make thin layers. Put in a bowl, sprinkle with lemon juice and olive oil. Season with salt and pepper. Gently mix. As a second option: zucchini can be poured with boiling water for 1 minute, strained and then only mixed with juice and oil.
Mix mascarpone with chives.
For serving spread the cheese on the sweet potato chips, then top with zucchini.