with Olive Tapenade
Crisp sweet potatoes and a briny olive mixture will check all your flavor boxes. Basically, just make these sweet and savory chips every weekend!
153 CALORIES PER SERVING
FRYER TEMP 350°F
PREP TIME 10 mins
COOK TIME 24 mins
MAKES 32 • SERVING SIZE 8
2 medium sweet potatoes
chopped fresh parsley
FOR THE TAPENADE
1 cup pitted green or black olives
¼ cup sun-dried tomatoes, packed in oil, drained and chopped
2 tbsp chopped fresh parsley
1 tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
1. Set the air fryer temp to 350°F.
2. In a food processor, make the tapenade by combining the ingredients. Pulse until well combined. Transfer the tapenade to a medium bowl and set aside.
3. Use a mandoline slicer to cut the sweet potatoes into ⅛-inch (3 mm) slices.
4. Working in batches, place half the potato slices in a single layer in the fryer basket. Spray with canola oil. Cook until crispy and a little wrinkled, about 10 to 12 minutes. Pause the machine halfway through to shake the basket.
5. Transfer the sweet potato chips to a platter to cool. Top with the tapenade and sprinkle the parsley over the top before serving.
NUTRITION PER 8 CHIPS:
TOTAL FAT 7g • SATURATED FAT 1g • CHOLESTEROL 0mg • SODIUM 327mg • CARBS 22g DIETARY FIBERS 3g • SUGARS 4g • PROTEIN 2g