bite into this dip + chip combo and you'll get a spicy and sweet bite that is immediately cooled down by the creaminess of the guacamole. the chips are baked, not fried. this is great appetizer for entertaining because it's easy, healthy, delicious and can serve a crowd!
ingredients:
2 ripe avocados, diced
1 cup edamame beans, cooked and cooled
1/4 cup red onion, diced
3 garlic cloves, minced
1 jalapeno, minced
1 tomato, seeded and diced
juice of 1 lime
salt and pepper
spicy sweet potato chips (recipe below)
directions for guacamole:
place edamame beans and 1 avocado in food processor, blending until smooth. in a bowl, mix together remaining avocado, pureed edamame mixture and the rest of the ingredients. mash a little bit with a fork, leaving some chunks of avocado. season with more salt and pepper if needed.
directions for spicy sweet potato chips:
2 sweet potatoes
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
½ teaspoon salt
1 tablespoon olive oil
preheat oven to 400 degrees. thinly slice sweet potatoes with mandoline slicer or knife. divide potatoes between 2 baking sheets. drizzle with oil, chili powder, cayenne pepper and salt. toss and spread them in a single layer on sheets. bake, flipping once, until chips are crisp, about 22 to 25 minutes. serve with reduced fat guacamole.
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