GUACAMOLE DIP WITH SWEET POTATO CHIPS
A classic guacamole, free of cheese but damn so good and so easy. Add some homemade potato chips and it's divine !
Servings 1 bowl
INGREDIENTS
SWEET POTATO CHIPS
- 1 large sweet potato
- 1 tsp tsp Harissa paste*
- 2 Tbsp tbsp coconut oil
- 1 tsp tsp sweet paprika powder
GUACAMOLE
- 2 avocados
- ½ red onion, chopped
- 1 red chili, chopped
- 3 small tomatoes
- 1 small bunch coriander stalks (about 15-20)
- 1 juice of lime
- 1-2 pinch(es) of Himalayan salt (to taste)
- 1-2 pinch(es) of fresh ground pepper (to taste)
INSTRUCTIONS
SWEET POTATO CHIPS
- Preheat the oven to 190C (fan).
- Peel and slice the sweet potato with a mandolin (tiny slices). Place them in a large mixing bowl.
- Mix the coconut oil, the harissa paste and the paprika powder in a small ball and whisk well altogether.
- Pour the mixture over the potato and mix well until well coated.
- Let it sit for 5 minutes. Arrange the sweet potato slices on prepared baking sheets, spacing them apart.
- Bake, and rotate slices halfway through, for about 15-20 min. Keep a close eye on it as it can burn easily.
- Take them out when they are crispy and getting golden brownish. Let them cool down.
GUACAMOLE
- Open the avocado, take out the core and spoon it out in a bowl.
- Cut ½ onion into small pieces. Chop tomatoes and chili. Chop the coriander leaves. Add them all to the avocado's bowl.
- Add the lime juice and pepper and salt to taste.
- Take a fork and mash all the ingredients until you have a chunky texture. Mix well.
- Place it in a bowl and serve immediately !
Notes & Tips
*if you don’t have Harissa, use chili powder and add a little bit more oil.