Japanese Sweet Potato Chips with Mango Chive Guacamole

Rorie Weisberg Recipe By
 
  • Cooking and Prep: 50 m
  • Serves: 8
  • No Allergens

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Japanese Sweet Potato Chips

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Rinse and slice the yams very thinly (about 1/8 inch).

  3. Line two or three REAL metal (very important) cookie sheets with Gefen Easy Baking Parchment Paper (disposable pans will produce soft chips that don’t crisp up; parchment paper helps absorb moisture in baking and keeps chips from sticking to the pan) and lay out the yams in a single layer leaving a bit of space between each one – make sure none are overlapping. Spray with oil and season with salt.

  4. Bake for 30 minutes and then remove any slices that look baked completely, as some parts will bake faster than others. Flip the rest and continue to bake until desired crispness is reached.

Prepare the Guacamole

  1. Slice the avocado in half and remove the pit. Dice into small pieces. These chips and dip can sit out for hours making this an idea healthy option for your next summer bbq.

  2. In a small bowl combine the mango, avocado, chives, lime, salt, and pepper. Mix vigorously until a chunky salsa like texture forms.

Note:

 

-After about 25 minutes starts checking your chips every few minutes. They are very thin and can go from not just ready to burnt in under a minute. Babysitting your chips is worth the effort to get perfectly crispy chips.

 

-Don’t mash your avocado. Cut in small chunks and only slightly mash some of the chunks once the other ingredients are added.

 

-These chips and dip can sit out for hours making this an idea healthy option for your next summer bbq

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