Grilled Chicken Burgers with Sweet Potato Chips

1½ pounds ground chicken (have your butcher grind up fresh chicken breasts)

1 small granny smith apple, diced small

5 ounces sharp cheddar cheese, grated

2 strips bacon, partially cooked and chopped (optional)

½ red onion, diced small

Dollop of Dijon mustard

Salt and pepper

Toppings: Avocado, tomato, sliced

Mix the first seven ingredients together with your hands and form into 6 burgers. Grill over medium heat for 5-8 minutes per side, until cooked through (until center of patties reach 165 degrees). Serve on whole wheat bun and any extras you like. We enjoyed an avocado, tomatoes and a bit of avocado garlic aioli.

Makes 6

Tina Holloway

Sweet Potato Chips

2 large sweet potatoes

Kosher salt

Olive Oil

Preheat the oven to 250 degrees. Scrub the potatoes until clean. Using a mandolin or a knife, slice the potatoes lengthwise into thin slices, about 1/8-inch thick. In a large bowl, toss with 2 tablespoons of olive oil and sprinkle with salt. Place potato slices on parchment lined sheet trays and cook for 1 to 1½ hours, flipping half way through. Remove from the oven once crisp and slightly golden brown. Season with additional salt if desired.

Alternative Cooking Method: 400 degrees for 20-25 minutes. Keep a close watch the last 5 minutes.

Makes about 50 chips

Tina Holloway