Chunky Guacamole with Sweet Potato Chilli Chips. The heat of the sweet potato chips with the coolness of the guacamole and cucumber is really delicious. I added roasted garlic to the guacamole which gives it a real depth of flavour. I let the chilli chips cool down before serving but they were still warm. This makes a quick and easy lunch or supper.
Avocados are jam-packed with nutrients – they are rich in fibre, vitamin K, vitamin C, vitamin E, B vitamins, magnesium and potassium. They also contain good fats – avocados contain 5 grams of monounsaturated fat and 1 gram of polyunsaturated fat per serving
Recipe for chunky guacamole
3 roasted garlic cloves
2 large avocado
1 lemon juice and zest
3 tbsp finely chopped spring onion
4 tbsp finely chopped coriander
Mash all the above ingredients with a fork thoroughly. Then season. Serve with some sprinkled chilli or paprika powder.
Chilli Sweet Potato Chips
2 large sweet potatoes
2 tbsp extra virgin olive oil
2 tsp smoked paprika
1/2 tsp chilli powder
Slice the sweet potato length ways into 2-3 mm thick slices. Place in a bowl and add the oil, smoked paprika and chilli. Thoroughly mix and ensure that the potatoes are all coated. Place on a lined baking tray in rows. Cook for 7-10 mins on one side and then turn each slice and cook for a further 7-10 mins until soft and golden. Remove and leave to cool.
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