Photo: Louis Hansel
Guacamole and Sweet Potato Chips
9 ingredients
Serves 6.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
591
Calories
10g
Protein
36g
Fat
67g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes