Sweet Potato Chips With Black Olive Tapenade

40 to 50 chips
  • 2 medium sweet potatoes, unpeeled
  • 1/4 cup olive oil, divided
  • 1 cup pitted black olives
  • 3 scallions
  • 1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces)
  • Nonstick cooking spray
  • Kosher salt and freshly ground black pepper
  • Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Thinly slice* sweet potatoes and lay out pieces in a single layer on the sheets. Using a silicone brush, coat each slice of sweet potato with olive oil (you'll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning). Remove from oven and set aside to cool.

  • To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky. Top each piece of sweet potato with tapenade and serve.

  • Nutrition Info (per piece):

  • Calories: 23 calories

  • Total Fat: 1 gram

  • Saturated Fat: 0 grams

  • Total Carbohydrate: 2 grams

  • Protein: 0.2 grams

  • Sodium: 30 milligrams

  • Cholesterol: 0 milligrams

  • Fiber: 0.25 gram

Cook's Note: Use a hand-held mandoline to make easy, even slices.

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