Honey Baked Sweet Potato Chips & Guacamole

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

  1. 2 Medium Sweet Potatoes 
  2. 1 tsp Organic Honey
  3. 1 Garlic Clove
  4. 1/4 tsp Thyme
  5. 1.5 tbsp Extra Virgin Olive Oil
  6. dash of Truffle Oil (Optional)
  7. 1/4 tsp Cinnamon


  1. 2 Medium Avocados (ripe)
  2. 2 Red Onion (chopped)
  3. 1 Red Bell Pepper (chopped)
  4. Dash Garlic Powder
  5. 1/2 Lime (fresh squeezed)
  6. 1/2 tsp Fresh Sea Salt
  7. Dash Black Pepper
  8. 2 tbsp Cilantro finely chopped
  9. dash Cumin


Sweet Potato Chips

  1. Preheat oven to 350 degrees F
  2. 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.
  3. In a medium-sized bowl add your minced garlic, dried herbs, spices & olive oil.
  4. 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.
  5. 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.
  6. Once crisp and golden brown, remove from heat and allow to cool for ten minutes.


  1. First, cut each avocado in half and remove the pit carefully. Take a spoon and scoop out the fruit.
  2. 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.
  3. Add the chopped onion, red pepper, cilantro, black pepper, sea salt, garlic powder & cumin. Mix together.
  4. Sprinkle with salt and lime juice. The acid in the lime juice helps keep the guacamole fresh by delaying the avocados from turning brown.
  5. Serve in a bowl immediately, or store covered with plastic wrap inside the fridge.

Courses Snack

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