- 1 large or 2 medium sweet potatoes
- 1/2 block Insteaddah Cheddah
- 150ml oat milk
- 1 tsp nutritional yeast
- 1 tsp cornflour
- Toppings of your choice: roasted peppers, jalapenos, dried onions
Preheat your oven to 200°C and grease a baking tray with olive oil.
Slice your sweet potato into long thin strips, cover with olive oil and season with paprika, salt and pepper. Spread them out across your baking tray and cook for 30 minutes (giving them a good shake every 10 minutes), or until golden and crispy.
Whilst your chips are cooking, whip up your cheese sauce. Place a saucepan on a medium heat and melt a large tbsp of vegan butter. Stir in 1 tsp cornflour and cook for a minute. Slowly stir in 150ml oat milk until smooth before adding ½ block of cheddah and nutritional yeast, allowing this to melt. Add a little extra milk if this is still too thick and season with salt and pepper.
Once your chips are done, pour over a generous dose of cheese sauce and add any toppings of your choice – we like roasted red peppers, jalapeños, extra nutritional yeast and some dried onions for a little extra crunch!