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Baked Sweet Potato Chips with Avocado Dip

Baked Sweet Potato Chips with Avocado Dip

Snack
Prep Time
25min
Cook Time
35min
Servings
3
Calories
385
Chef's Note

For perfectly crispy sweet potato chips, it's essential to slice them to a uniform thickness. If you don't have a mandoline, use a very sharp knife and take your time. The thinner you slice them, the crispier they'll get, but they'll also cook faster, so keep a close eye on them. For make-ahead convenience, you can prepare the avocado dip up to 4 hours in advance - just be sure to press plastic wrap directly onto the surface to prevent browning.

Tags
gluten-free
dairy-free
egg-free
high-protein
baked
chicken
sweet potato
avocado
healthy
Mexican-inspired
Ingredients

  • 1.5 pounds sweet potatoes

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 3 large ripe avocados

  • 2 tablespoons lime juice

  • 1/4 cup fresh cilantro

  • 2 medium garlic cloves

  • 1 small jalapeño

  • 1/2 teaspoon ground cumin

  • 16 ounces grilled chicken breast

  • 1 can (15 oz) black beans

Instructions
  • 1

    Preheat your oven to 375°F (190°C) and line 2 large baking sheets with parchment paper.

  • 2

    Wash 1.5 pounds of sweet potatoes thoroughly and pat dry. Using a mandoline slicer set to 1/8 inch thickness, carefully slice the sweet potatoes into thin, uniform rounds.

  • 3

    Place the sweet potato slices in a large bowl and toss with 2 tablespoons of olive oil until evenly coated.

  • 4

    In a small bowl, mix 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Sprinkle this seasoning mix over the oiled sweet potato slices and toss gently to coat evenly.

  • 5

    Arrange the sweet potato slices in a single layer on the prepared baking sheets, making sure they don't overlap.

  • 6

    Bake for 15 minutes, then flip each chip and rotate the baking sheets. Continue baking for another 10-15 minutes until the chips are crispy and slightly browned at the edges. Watch carefully during the last few minutes to prevent burning.

  • 7

    While the chips are baking, prepare the avocado dip. Cut 3 large avocados in half, remove the pits, and scoop the flesh into a medium bowl.

  • 8

    Mince 2 garlic cloves and finely chop 1 small jalapeño (remove seeds for less heat).

  • 9

    Add the minced garlic, chopped jalapeño, 2 tablespoons lime juice, 1/4 cup chopped cilantro, and 1/2 teaspoon ground cumin to the avocados. Mash everything together with a fork until well combined but still slightly chunky.

  • 10

    Season the avocado dip with salt and pepper to taste, cover with plastic wrap pressed directly onto the surface (to prevent browning), and refrigerate until ready to serve.

  • 11

    While the chips are cooling, grill 16 ounces of chicken breast seasoned with salt and pepper until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then dice into small cubes.

  • 12

    Drain and rinse 1 can of black beans, then warm them in a small saucepan over medium heat for about 3-4 minutes.

  • 13

    To serve, divide the sweet potato chips among 3 plates, with a generous portion of avocado dip on the side. Add equal portions of diced grilled chicken and black beans to each plate.

  • 14

    Garnish with additional fresh cilantro if desired and serve immediately while the chips are still crispy.

Nutrition Information (per serving)
385
Calories
34g
Protein
29g
Carbs
15g
Fat
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