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Sweet Potato Chips with Guacamole

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Sweet Potato Chips with Guacamole

Active Time: 15 minutes   |   Total Time: 1 hour   |   Serves 4  |  Vegan  |  Gluten Free

  • For the sweet potato chips:
  • 2 sweet potatoes, (about 10 ounces each)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • -
  • For the guacamole:
  • 2 avocados
  • 2 tablespoons fresh lime juice
  • 1 jalapeño
  • ¼ cup coarsely chopped fresh cilantro
  • ½ teaspoon kosher salt
  • ¼ teaspoon chipotle powder
  • ½ cup pomegranate seeds

Heat the oven (with the oven racks toward the center) to 325°F.

To make the chips, using your chef’s knife, first trim the end of the sweet potatoes. Then slice the potatoes at a slight angle as thinly as you possibly can (a mandoline would be great to use, too). The thinner the slices, the faster they will cook. Divide them among two rimmed sheet pans.

Drizzle each pan of potatoes with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt. Toss with your hands, making sure each potato slice is lightly coated with oil. Spread into a single layer. Bake until crisp, 40 to 50 minutes. Some chips may be done before others, so keep an eye out and transfer the crisp ones to a plate while the others continue to cook.

To make the guacamole, cut the avocados in half and remove the pits. Score the flesh in a crosshatch fashion (without cutting through the skin). Use a spoon to scoop out the avocado into a bowl. Add the lime juice.

Slice the jalapeño in quarters lengthwise, then cut out the seeds. Slice each piece lengthwise in half, then slice crosswise into small pieces. Add to the bowl along with the cilantro, salt, and chipotle powder.

Cut the pomegranate into quarters. Taking one quarter into your hand, slide your thumb between the skin and the seeds. They should fall right out. Pick out any white pith and discard. Measure and add the seeds to the guacamole and stir to combine. Serve with the chips.

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Active: 20 minutes  |  Total: 20 minutes