Sweet Potato Chips and Guacamole


  • 4 avocados
  • 1/2 white onion
  • 1 lemon
  • 2 tomatoes
  • 2 tsps garlic
  • 1/2 cup cilantro
  • 1/2 diced jalapeno
  • 2 purple sweet potatoes (I chose purple potatoes for fun and color, but you can really use any kind of potato you like)
  • 1 jar coconut oil
  • garlic salt


  1. You will want to lead off with the guacamole so that you have something to test the chips out with as you cook them.
  2. Start by slicing each avocado in half and removing the pit. (you might want to hang onto one or two of them to maintain freshness later)
  3. Cut, scoop, and scrape out the meat of the avocados into a bowl
  4. Using the back of a fork, mush your avocados until they are the consistency that you like in your guac.  I prefer a bit of chunk, so I don't mush to intensely.
  5. Slice and dice your white onion into tiny pieces and add to the bowl.
  6. Slice and dice your tomatoes, and put into a sieve to drain out the extra juices and seeds, and then add to the bowl.
  7. I was feeling lazy today so I grabbed 2 tsps of minced garlic from a jar and added to the mixture.  But if you are a fresh person, you will mince 3-4 cloves and add them.
  8. Squeeze the juice of the lemon all over your guac
  9. Sprinkle in the cilantro and jalapenos, and using your same fork stir the guac until all the goodies are evenly distributed.
  10. I highly recommend taste testing at least 1-10 times during this process, add more garlic or lemon as needed.
  11. To make the chips you will need to first slice your potatoes as thinly as possible.  If you have a mandolin, awesome!  Put that setting on thin and get to slicing.  For the rest of us, buckle down for a bit of a tedious process.  Using whatever knife you feel you have the most control of, make the thinnest slices possible.  The key is consistency.  As long as the chip is equally thin (or fat) it will be the right kind of crispy without any burned pieces.
  12. While you are slicing you should also be allowing your coconut oil to heat up.  Empty your jar into a sauce pan and put on medium heat.
  13. After you have sliced all of your chips, you will start putting them into the oil in batches.
  14. Be sure to put them in one and at time so that they don't get stuck together.
  15. As soon as they start to change colors and they no longer are changing shapes, scoop them out and place them into a paper bag.
  16. Sprinkle a bit of garlic salt in, fold the opening over a few times, and shake, shake, shake!
  17. You will repeat this whole process until all of your chips have been fried and your bag is full of salted chips.
  18. Pour into a large bowl and enjoy with your guac!