• Add crackers to a food processor and grind into a coarse flour. Remove from food processor and set aside in a medium-size bowl. Add sweet potato to the food processor and pulse until the sweet potato is diced.
• Add in ground chicken, oat flour, and seasonings to the sweet potato. Turn on the food processor and let it combine in the ingredients (you do not need to pulse.) You may need to scrape down the sides and turn back on once, but I usually don't need to.
• Using 2-3 tablespoons of chicken mixture form oval or square chicken nugget shape, coat in ground crackers. Place on a parchment-lined baking sheet. Once you have 12-16 chicken nuggets, preheat the air fryer to 360F.
• Once your air fryer is preheated, spray the tray with avocado oil. Add the chicken nuggets, then spray the top of them with more avocado oil. Cook for 16 minutes, turning each one over at the halfway mark.

To freeze uncooked chicken nuggets:

• Freeze the entire sheet pan of chicken nuggets. Once they are frozen, they can then be transferred to another storage container for the freezer. When you are ready to make them, preheat the air fryer to 360F.
• Once your air fryer is preheated, spray the tray with avocado oil. Add the chicken nuggets, then spray the top of them with more avocado oil. Cook for 18 minutes, turning each one over at the halfway mark.

To freeze cooked chicken nuggets:

• Cool in the refrigerator, then place chicken nuggets in a freezer container, like a freezer bag. You can microwave for 2 minutes to reheat or put them in the air fryer for 8-10 minutes.

No air fryer?

• Spray the top of the chicken nuggets with avocado oil and bake at 400F for 20-30 minutes, turning over at the 10-minute mark.