5 Ingredients: Sweet Potato Chips With Black Olive Tapenade by Dana Angelo White in 5-Ingredient Recipes, October 21, 2010
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Just in time for Halloween parties, we’re cooking up this black-and-orange appetizer that’s easy, tasty and festive. Best of all: there are only 5 ingredients.
Sweet Potato Chips With Olive Tapenade
Makes 40-50 appetizers
2 medium sweet potatoes, unpeeled
1/4 cup olive oil, divided
1 cup pitted black olives
1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces)
Nonstick cooking spray
Kosher salt and freshly ground black pepper
This root veggie is bursting with flavor, color and nutrients like fiber, beta-carotene, vitamin C and lycopene. Turning them into baked chips is virtually effortless, and the chips have less fat and sodium than the bagged (and fried) version.
This heart-healthy ingredient does double duty. A light drizzle gives the chips crunch and it helps bring the flavors of the tapenade together. If you have a nice bottle of more flavorful extra-virgin oil in your kitchen, this is a good time to use it.
Olives are a pleasing combination of tender, plump and salty. We used a combination of pungent kalamatas along with mellow and sturdy canned black olives. Look for high-quality olives in cans or jars or check out the olive bar at your local gourmet shop or grocery store.
Scallions add freshness, color and a hint of onion flavor to the tapanade. If you can get them fresh at the farmers’ market, you’ll taste the difference. Reserve a piece of one and finely chop for a garnish.
Add a touch of natural sweetness with chewy sun-dried tomatoes. Buy them packed in oil or try marinating your own.
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.
*Tip – use a hand-held mandoline to make easy, even slices.
Nutrition Info (per piece):
Calories: 23 calories
Total Fat: 1 gram
Saturated Fat: 0 grams
Total Carbohydrate: 2 grams
Protein: 0.2 grams
Sodium: 30 milligrams
Cholesterol: 0 milligrams
Fiber: 0.25 gram
TELL US: What’s your favorite healthy Halloween appetizer?
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
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