Sweet Potato Chips With Olive Tapenade

Just in time for Halloween parties, cook up this black-and-orange appetizer that’s easy, tasty and festive. Best of all: there are only 5 ingredients.  The first three ingredients are available at the Market.  Stop by Geneva Lakes for your sweet potatoes, Olives 4 You to create your own selection of olives and Wild Tree for your grape seed oil.  Check out our recipe for roasted pumpkin seeds with suggestions on spicing them up.  Geneva Lakes has a beautiful selection of pumpkins perfect for carving, making tasty pies and roasting seeds. Ingredients:

2 medium sweet potatoes, unpeeled

1/4 cup olive oil, divided (you may also use grape seed oil)

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  or grapeseed 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.

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