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© Lillys-Table.com Photo of Guacamole with Jicama + Sweet Potato Chips
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Guacamole with Jicama + Sweet Potato Chips

 

Want something even more refreshing on a hot day summer day then greasy corn chips? Try a simple guacamole with thin slices of jicama and sweet potatoes. I always try to give them a chip like feel by cutting the veggies into rounds or triangles.

Ingredients

  • 1 avocado
  • ½ lime
  • 1 tablespoon cilantro, freshly minced, add more for a garnish
  • 1 tablespoon red onion, finely minced, optional
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 1 lb sweet potato, more or less
  • 1 lb jicama, more or less

Serving Size: 4 People

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Preparation Instructions

Cut the avocado in half. Squeeze out the pit and slice into the shell of the avocado in crosses to create bits within. Scoop out the avocado fruit from the skin and mash up in a bowl with half of the lime, cilantro, red onion, salt and pepper. Squeeze extra lime juice on top to keep it from browning. Cover and set aside.

Now peel the sweet potato with a vegetable peeler and thinly slice into rounds.

Cut the ends off of the jicama and set flat on the cutting board. With a knife, cut down along the skin. Sometimes once cut slightly the skin will peel off, but more often a knife is the best way to cut all of the skin off the jicama. Once it is peeled, cut it in half and then in quarters to create a triangular shaped wedge. Thinly slice along this wedge to create chips.

Serve the raw chips with the guacamole.