What happens when you bring together roasted honey sweet potato chips & lime guacamole….FIRE! This is one of my all time favorite recipes, inspired by my absolute favorite restaurant in Tampa, Doc B’s Fresh Kitchen. I go to this restaurant specifically for their sweet potato chips and homemade guacamole, that always blows me away. Then I thought, why not recreate my own version of this recipe?
I love when I plan a dinner party, this recipe is usually my go-to for an appetizer, always seems to wow guests!
Yield 4 Servings
- This recipe is my take from Doc B's Fresh Kitchen - I had to recreate because it's spectacular - the flavor, the fresh ingredients, and all made with love
- Uncertain how to cut or peel an avocado, check this link for directions
Sweet Potato Chips
- 2 Medium Sweet Potatoes
- 1 tsp Organic Honey
- 1 Garlic Clove
- 1/4 tsp Thyme
- 1.5 tbsp Extra Virgin Olive Oil
- dash of Truffle Oil (Optional)
- 1/4 tsp Cinnamon
- 2 Medium Avocados (ripe)
- 2 Red Onion (chopped)
- 1 Red Bell Pepper (chopped)
- Dash Garlic Powder
- 1/2 Lime (fresh squeezed)
- 1/2 tsp Fresh Sea Salt
- Dash Black Pepper
- 2 tbsp Cilantro finely chopped
- dash Cumin
Sweet Potato Chips
- Preheat oven to 350 degrees F
- First, rinse and dry your sweet potatoes thoroughly and slice them as thin as possible so that when they bake they are crispy and crunchy. Use a very sharp knife to slice your chips uniformly thin.
- In a medium-sized bowl add your minced garlic, dried herbs, spices & olive oil.
- Toss slices in the bowl of olive oil to lightly coat, then sprinkle with sea salt & add a few dashes of truffle oil. Remember truffles offer a strong, rich flavor - a little goes a long way.
- Lay chips out in a single layer on a baking sheet, lightly drizzle with a very small amount of honey. Bake for about 40 minutes on each side to ensure chips are golden and crisp. Optional - feel free to finish on a quick broil for 30-60 seconds. Broil is very high heat, you do not want to burn your chips.
- Once crisp and golden brown, remove from heat and allow to cool for ten minutes.
- First, cut each avocado in half and remove the pit carefully. Take a spoon and scoop out the fruit.
- If you enjoy chunky guacamole, chop your avocado into small chunks and place into the bowl. If you enjoy a creamier guacamole, take a fork and lightly mash the avocado until it reaches your desired creaminess.
- Add the chopped onion, red pepper, cilantro, black pepper, sea salt, garlic powder & cumin. Mix together.
- Sprinkle with salt and lime juice. The acid in the lime juice helps keep the guacamole fresh by delaying the avocados from turning brown.
- Serve in a bowl immediately, or store covered with plastic wrap inside the fridge.