Guacamole and Sweet Potato Chips
Instead of sweet potato chips, you can use 8-inch corn tortillas, cut into wedges. Stack the tortillas and, using a sharp knife, cut the stack in half. Then cut each half into 8 wedges and continue to cook according to the first step. Or, you can substitute your favorite purchased chips.
- 2 Tbs. olive oil
- 1 lb. sweet potatoes, peeled, halved lengthwise and cut crosswise into very thin slices
- Salt, to taste, plus 1/2 tsp.
- 2 avocados, halved and pitted
- 2 Tbs. white onion, very finely chopped
- 1/4 cup finely chopped fresh cilantro, plus 1/4 cup fresh cilantro leaves
- 1/2 small serrano chili, seeded and very finely chopped
- 1 lime, juiced
- 2 Tbs. finely chopped shallot
Make the sweet potato chips
Preheat an oven to 500°F. Lightly brush 2 baking sheets with some of the olive oil. Arrange the sweet potato slices in a single layer on the prepared sheets and drizzle with the remaining olive oil. Bake until the slices are golden and crisp, about 10 minutes. Turn the slices, rotate the pans and cook until golden and crisp on the second side, about 10 minutes longer. Transfer to paper towels to drain. Season with salt and let stand at room temperature for 5 minutes. Transfer to a platter.
Prepare the guacamole
Meanwhile, scoop the flesh from the avocado halves and add to a bowl. Mash with a fork. Add the onion, chopped cilantro, chili, lime juice and the 1/2 tsp. salt. Stir to combine. Garnish the guacamole with the cilantro leaves and chopped shallot and serve alongside the chips. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).