Sweet Potato Chips

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!

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.