Sweet Potato Chips & Guacamole

SWEET POTATO "NACHO" CHIPS

• 2 medium-sized sweet potatoes, sliced thinly
• Oil to deep fry
• 1 tsp salt
• 1 tsp smoked paprika

GUACAMOLE

• 2 avocados, peeled, pitted, and chopped
• 1/4 red onion, peeled and chopped
• 1 Tbsp red chili pepper, deseeded and finely chopped
• 1 plum tomato, finely chopped
• Salt, to taste
• Black pepper, to taste
• 2 limes
• Half bunch fresh cilantro, chopped

SWEET POTATO "NACHO" CHIPS

1 Gently place the sweet potatoes into a deep fryer with oil heated to 360°F, or in oil about 1 inch deep in a skillet on the stovetop; and fry for 3 minutes, or until the chips begin to brown.

2 Remove chips from the oil using a perforated spoon; place on a paper towel to soak up any excess oil.

3 Toss chips in salt and paprika.

GUACAMOLE

1 Add chopped avocado to a large bowl and mash with a fork.

2 Mix in the onion, chili pepper, tomato, salt, and pepper.

3 Squeeze the limes over the avocado mixture and stir to combine.

SERVING SUGGESTION: Arrange the “nacho” chips on a large plate and top with the guacamole and chopped cilantro.

CHEF TIP: Use a mandolin to get thin, evenly cut “nacho" chips.