Sweet Potato Chips:

  • 1 kg sweet potatoes
  • Salt to taste

 California Walnuts and Beet Pâté:

  • 2 medium beetroots, boiled
  • 50 g California walnut halves
  • 1 garlic clove
  • 20 ml lemon juice
  • 20 ml extra virgin olive oil
  • Salt and pepper to taste


    1. Peel the sweet potatoes and using a mandolin slicer cut them into thin slices. Place them in an oven tray, sprinkle salt over them and bake for 10 minutes at 200°C.
    2. Take the tray out, turn the chips upside down and bake for another 10 minutes. Let them cool.
    3. Prior to baking the chips, soak California walnuts in water for an hour and then drain the water.
    4. Cut the boiled beetroots in quarters.
    5. In a blender, put the beetroots, California walnuts, garlic, lemon juice, salt, pepper and the extra virgin olive oil, and blend it until smooth.
    6. Take out in a bowl and serve the California walnuts and beetroot pâté with sweet potato chips.