I always think of guacamole as a summery thing but it’s Hass avocado season right now and they are sooo good! The addition of warm sweet potato chips to dip in and roasted garlic to add depth of flavour make it a winner for any time of the year.

Usually roasting garlic to add to guacamole would seem a tad too tedious and time consuming for me but as your baking the sweet potato chips in the oven you may as well. It adds a lovely sweetness and depth of flavour that raw garlic just doesn’t. Plus my stomach doesn’t LOVE raw garlic so this is a better choice for me. Me me me me me. Basically just writing recipes to suit my own wishes in this lil corner of the Internet.

But you can make it your own by adding more garlic, and adjusting the seasoning to suit your tastes! You can also cut the potatoes however you find easiest. They should be about 2mm (3mm max) thick and you can use a mandolin, your food processor or a knife. You can also do chips the full length of the potato as I have or cut rounds across them. Just keep them as uniform as possible in thickness.

The secret to making these crispy is what you do once they’re out of the oven. A cooling rack will mean they stay crispy. You don’t need to let them cool completely it’s lovely to eat them warm. Airing them just a little like this until they’re cool enough to touch, but still warm, stops them from getting all flabby on the plate when you pile them up. Also, season with salt and pepper straight out of the oven. Add a little lime zest to serve.

Serves 2-4

Ingredients

1 medium- large sweet potato

1 Tbs extra virgin olive oil

1 tsp smoked paprika

1/4 tsp chilli powder

2 cloves garlic

1 large avocado

1 lime juice and zest

2 – 3 Tbs finely chopped spring or red onion

2 – 3 Tbs finely chopped coriander

Salt and pepper

Radish, coriander, spring onion and chilli or smoked paprika to serve.

Directions

Preheat oven to 200 degrees Celsius. Line 3 large oven trays with baking paper.

Slice the sweet potato length or across ways into 2mm thick slices. Place in a bowl with the olives oil and coat well, using your hands to toss and rub the oil over them. Lay in a single layer on prepared trays, sprinkle lightly with paprika and chilli. If you only have one tray do this in batches. Add garlic to one of the trays. Keep the skin on.

Roast for 7 – 10 minutes and then turn the chips and roast again for a further 7-10. Move the trays around if cooking unevenly. Cool until chips are golden. If some are looking very well done before others remove them and place on a metal rack, continue to roast the rest. Remove the garlic after 20 minutes. As soon as you remove the chips season with salt.

Meanwhile, place avocado, onion, coriander 1 tsp lime juice and 1 tsp of lime zest in a bowl. Add the roasted garlic, skin removed and smashed with the back of a knife, and mash all together with a fork. Season with salt and pepper. Add more lime juice as needed. Once you’re happy serve scattered with chilli powder or paprika, radish, and herbs. Place the sweet potato chips next to it in a big pile.

If you’re not eating the guacamole straight away place the pips in it and cover to keep fresh. This way it won’t go brown. Remove these before serving!

HH. x