4.9 from 147 votes
Smashed Avocados with Sweet Potato Chips
This recipe features smashed Haas avocados combined with red onion, chili pepper, coriander, roasted red pepper, lime zest, and juice, enriched with olive oil and seasoned with salt and cayenne pepper. It pairs beautifully with crisp sweet potato chips made by thinly slicing the potatoes and frying them at controlled medium heat until crisp. The bright, creamy avocado spread complements the crunchy, subtly sweet root vegetable chips, creating a textured snack or appetizer with fresh citrus and mild heat notes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 3 avocado we prefer the Haas variety
- 1 red onion small
- 1 red chili pepper
- Coriander leaves handful
- 1 red pepper
- 3 lime
- 100 milliliters olive oil
- salt to taste
- cayenne pepper
- 2 sweet potato
Instructions
- Wash and thinly slice the sweet potato with either a mandolin or a vegetable peeler. There is no need to peel them as the skin has great flavour once fried, just like a crispy jacket potato.
- Fry the potatoes in oil at 140° C-150° C (280° -300° Fahrenheit) for approximately 3-6mins it will take time to get crisp but must be at this heat in order to dry out and not burn, alternatively you can buy pretty good quality veg chips from most stores.
- Pat these dry and allow to cool.
- Blister the red pepper under the grill until it is nicely blackened.
- Put the peppers in a bowl and cover in cling film to allow the skin to come loose.
- Peel off the skin and scrape the skin and seeds away.
- Roughly chop the flesh of the pepper along with the onion, chilli and coriander.
- Finally place the peeled and de-stoned avocados in a bowl and lightly crush them with a fork.
- Add in all the other prepped ingredients and the olive oil.
- Zest the limes and add the lime juice, then season to taste with salt and cayenne pepper.
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