Sweet Potato Chips With Black Olive Tapenade
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray
2
Thinly slice* sweet potatoes and lay out pieces in a single layer on the sheets
3
Using a silicone brush, coat each slice of sweet potato with olive oil (you'll use about 1 tablespoon)
4
Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning)
5
Remove from oven and set aside to cool
6
To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade
7
Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky
8
Top each piece of sweet potato with tapenade and serve