Sweet Potato Chips With Black Olive Tapenade
- Yield: 40 to 50 chips
-
- Nutritional Analysis
- Per Serving
- Calories
- 23
- Total Fat
- 1 grams
- Sodium
- 30 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.25 grams
- Protein
- 0.2 grams
Ingredients
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
Directions
- 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.
Cook’s Note
Use a hand-held mandoline to make easy, even slices.