Guacamole & Sweet Potato Chips from The Weeknight Cook by Brigit Binns

Name: Guacamole & Sweet Potato Chips from The Weeknight Cook by Brigit Binns
Ingredients: Sweet potatoes, 1 lb (500 g), peeled, halved lengthwise, and cut crosswise into very thin slices; Olive oil, 2 tablespoons; Salt; Hass avocados, 2, halved and pitted; Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) minced, plus leaves for garnish; White onion, 2 tablespoons minced; Shallot, 2 tablespoons finely chopped; Lime juice, from 1 lime; Serrano chile, ½ small, seeded and minced

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Make the sweet potato chips Preheat the oven to 500°F(260°C). Lightly oil 2 baking sheets. Arrange the sweet potato slices in a single layer on the prepared sheets and drizzle with the oil. Bake...

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Cooking tools:

Chef's knife
Cutting board
Baking sheet
Oven

Ingredients

Sweet potatoes, 1 lb (500 g), peeled, halved lengthwise, and cut crosswise into very thin slices
Olive oil, 2 tablespoons
Salt
Hass avocados, 2, halved and pitted
Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) minced, plus leaves for garnish
White onion, 2 tablespoons minced
Shallot, 2 tablespoons finely chopped
Lime juice, from 1 lime
Serrano chile, ½ small, seeded and minced