Baked Veggie Chips with Arugula Pesto
Topped with Pecorino Romano Cheese & Honey
Course Appetizer
Cuisine American
Arugula Pesto
- 3 OZ Arugula
- 1/3 Cup Walnuts
- 4 Garlic Cloves minced
- 1/4 Cup Parmesan Cheese
- 1/2 Cup Olive Oil
- Juice of 1/2 Lemon
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Homemade Veggie Chips
- 1 Large Beet Both an purple or orange beet will work.
- 1 Large Purple Top Turnip
- Bacon grease, Butter or Coconut Oil Use to brush each individual Chip
- Salt & Black Pepper
Other
- 2 OZ Pecorino Romano Cheese Alternatives: Parmasean, goat cheese
- 1-2 TBSP Honey
Veggie Chips
Preheat oven to 400 degrees. Grease a baking sheet with bacon grease, butter or coconut oil. My favorite to use is bacon grease.
For this appetizer I do not salt the chips because the pecorino romano cheese and pesto is already pretty salty.
Roast the chips for 15 minutes then rotate the pan and flip all the veggie chips. Roast for another 15 minutes. Remove from oven and allow chips to cool on the pan.
Arugula Pesto
Place arugula, nuts, parmesan cheese, salt, minced garlic in a food processor. Turn processor on and while its' turning drizzle in olive oil and lemon juice. Place in a glass airtight jar. This recipe made one cup.
To layer the appetizer spread about 1 tsp of pesto on each chip, then a few crumbles of pecorino romano cheese and drizzle with honey.