If there is one thing I could eat every day for the rest of my life, it’s guacamole. I’m obsessed: the creaminess of the avocado, the tang of the lime juice, the bite from the red onion and refreshing taste of the cilantro make me a big fan of this nutrient-dense dip.
Avocado is an awesome source of healthy fats and is great for promoting healthy skin, heart health and lowering cholesterol. Sweet potatoes aid in digestion, reduce inflammation in the body and help promote the health of our skin. Pair some guacamole with sweet potato chips, and you’ve got a total snack game-changer.
I love guac because it comes together really quickly and easily, so I wanted to share this recipe in case you needed last minute recipe inspiration or ideas for any NYE parties you may be hosting or attending tonight! Check out the recipes below and have a great + safe NYE. <3
- 2 medium avocados
- Juice of 1 lime (if you’re not a big fan of citrus, you can just use 1/2 of a lime)
- 1/2 medium red onion, diced
- 2 TBS fresh cilantro, minced
- Salt and pepper to taste
- 1 small jalapeño, seeded and diced (optional)
- Cut your avocados in half length-wise, separate the two halves and remove pit.
- Scoop out avocado flesh into a bowl and add salt and pepper.
- Using the back of a fork, mash the avocado so that you have a relatively smooth consistency with some smaller chunks of avocado.
- Add lime juice, red onion and cilantro (and jalapeño if using) and stir until all ingredients are combined.
- Taste test, adding salt and pepper or other seasoning as needed.
Sweet Potato Chips
- 1 organic sweet potato
- 1 TBS olive oil
- 1/4 tsp sea salt or pink himalayan salt (optional)
If you’ve followed my other posts, you’ll know that I LOVE making sweet potato chips and that I swear by this sweet potato chip recipe from Minimalist Baker. She has everything down to a science and these chips always come out perfectly crisp and yummy!
I will warn you that this recipe does take a little time / patience, but they are totally worth it – I promise.
- Preheat your oven to 250 degrees.
- Thoroughly rinse and dry your sweet potato and slice it as uniformly thin as possible (I used my mandolin and it worked perfectly. If you don’t have one, just use a very sharp knife to get the slices as thin and consistent in size as you can).
- Toss slices in 1 TBS of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer (overlapping a little bit is fine as they’ll shrink in size as they cook) on a parchment paper-lined baking sheet and bake for about 2 hours (this is the patience part), flipping the chips once at the halfway point to ensure even cooking.
- Remove the chips once they’re crisp and golden brown. It’s okay if some of them feel a little tender in the middle — take them out and let them rest for at least 10 minutes to continue to crisp up.
- Serve immediately with guacamole