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Homemade Smashed Avocados with Sweet Potato Chips photo

Smashed Avocados with Sweet Potato Chips

This Smashed Avocados with Sweet Potato Chips is a vibrant and healthy snack that's bursting with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Avocado Mixture:
  • 3 pieces avocados (preferably Haas variety)
  • 1 small red onion
  • 1 piece red chili
  • 1 handful coriander leaves
  • 1 piece red pepper
  • 3 pieces limes
  • 100 milliliters olive oil
  • to taste salt
  • to taste cayenne pepper
For the Sweet Potato Chips:
  • 2 pieces sweet potatoes

Equipment

  • Cutting board
  • Sharp knife
  • Baking sheet
  • Mixing Bowl
  • Fork or potato masher

Method
 

Method:
  1. Step 1: Prepare the Sweet Potato Chips
    Start by preheating your oven to 200°C (400°F). While the oven is heating, wash and peel the sweet potatoes. Slice them thinly, about 1/8 inch thick, to ensure they become crispy when baked.
  2. Step 2: Season the Sweet Potatoes
    Place the sweet potato slices in a bowl, drizzle with olive oil, and sprinkle with salt and cayenne pepper. Toss well to coat each slice evenly. Spread the slices out on a baking sheet in a single layer to ensure they cook evenly.
  3. Step 3: Bake the Sweet Potato Chips
    Bake the sweet potato slices for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning, as cooking times may vary based on your oven.
  4. Step 4: Prepare the Avocado Mixture
    While the sweet potatoes are baking, cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Add the juice of 2 limes, a pinch of salt, and cayenne pepper to taste. Mash the avocados with a fork until you achieve your desired consistency. It’s okay to leave some chunks for texture.
  5. Step 5: Chop the Vegetables
    Finely chop the red onion, red chili, and red pepper. Add these to the mashed avocados along with the chopped coriander leaves. Mix everything together gently to combine the flavors.
  6. Step 6: Serve
    Once the sweet potato chips are done, remove them from the oven and let them cool slightly. Serve the smashed avocado mixture in a bowl alongside the sweet potato chips for dipping. Garnish with extra coriander and lime wedges for a beautiful presentation.

Notes

  • Store leftover smashed avocado in an airtight container with lime juice on top to prevent browning.
  • Sweet potato chips are best consumed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat sweet potato chips in the oven for a few minutes to regain their crispiness.