Guacamole And Sweet Potato Chips
Experience a burst of flavor with these crispy sweet potato chips and zesty guacamole. The thin slices of sweet potatoes are baked until golden and crisp, offering a delightful crunch with each bite. Paired with a creamy guacamole featuring ripe avocados, fresh cilantro, and a hint of serrano chili, this appetizer is perfect for sharing with friends and family. Enjoy the vibrant colors and bold flavors of this simple yet satisfying dish.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 lb. sweet potatoes, peeled, halved lengthwise and cut crosswise into very thin slices
- Salt, to taste, plus 1/2 tsp.
- 2 avocados, halved and pitted
- 2 Tbs. white onion, very finely chopped
- 1/4 cup finely chopped fresh cilantro, plus 1/4 cup fresh cilantro leaves
- 1/2 small serrano chili, seeded and very finely chopped
- 1 lime, juiced
- 2 Tbs. finely chopped shallot
Instructions
- <b>Make the sweet potato chips</b>
- Preheat an oven to 500&#176;F. Lightly brush 2 baking sheets with some of the olive oil. Arrange the sweet potato slices in a single layer on the prepared sheets and drizzle with the remaining olive oil. Bake until the slices are golden and crisp, about 10 minutes. Turn the slices, rotate the pans and cook until golden and crisp on the second side, about 10 minutes longer. Transfer to paper towels to drain. Season with salt and let stand at room temperature for 5 minutes. Transfer to a platter.
- <b>Prepare the guacamole</b>
- Meanwhile, scoop the flesh from the avocado halves and add to a bowl. Mash with a fork. Add the onion, chopped cilantro, chili, lime juice and the 1/2 tsp. salt. Stir to combine. Garnish the guacamole with the cilantro leaves and chopped shallot and serve alongside the chips. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 6.
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