Sweet potato chips with guacamole

Ingredients for 2 servings:

• 180 g avocado(s)
• 25 g onion(s), red
• 1 clove(s) garlic
• 3 g pepper
• ½ lime(s)
• 60 g vine tomatoes
• salt and pepper
• 1 ½ sweet potatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegan

Guacamole: Halve the ripe avocados, remove the pit, and scoop out the green flesh (best done with a spoon). Place the flesh in a small bowl and mash it with a fork until creamy. Peel the onion and garlic clove and chop them into as small pieces as possible, as well as the chili pepper if you like it a bit spicier. Stir everything into your avocado cream. Halve the lime and mash it over your avocado cream, allowing the lime juice to drip out. This will freshen up your guacamole and prevent it from turning brown. Halve your vine-ripened tomato, remove the seeds, and cut it into small cubes. Mix it into your avocado cream. Season your guacamole with salt and pepper. Sweet Potato Chips: Preheat your oven to approximately 190°C (fan/circulating air). Wash the sweet potato and cut it into 0.5–1cm thick slices. Place them side by side on a baking sheet and season with salt and pepper (or other spices, if desired). Bake in the preheated oven for about 15-20 minutes. Pierce them with a fork occasionally to check if they’re tender enough.