Bright, crunchy, and unfussy: this is the snack I reach for when I want something that feels made-from-scratch but doesn’t eat my afternoon. The sweet potato chips are crisp and golden with just enough oil and salt to sing. The smashed avocados are zesty and smoky from a charred red pepper, and the lime keeps everything lively.

I like this recipe because the parts can be done alongside one another. While the chips roast, the pepper chars and the avocado comes together in minutes. It’s a great small-plate option for a casual night in or a simple starter for friends.

Below I walk you through what to gather, the step-by-step method, and practical notes that save time and improve results. No fuss. Just clear, repeatable techniques so you get crisp chips and a creamy smash every time.

What You’ll Gather

Gather your vegetables, citrus, and a little oil. You’ll use an oven and something to char the pepper. Read through the steps first so trays aren’t backing up and the pepper doesn’t overcook while you prep.

Ingredients

3 avocados — we prefer the Haas variety; they mash creamy and hold texture well.
1 small red onion — finely chopped for a crunchy, sharp bite.
1 red chilli — remove seeds if you prefer less heat; finely chop.
handful coriander leaves — roughly chopped for freshness and aroma.
1 red pepper — char and peel to add smoky sweetness to the avocado.
3 limes — you’ll zest and juice these to brighten the smash.
100 milliliters olive oil — divided: most to toss the chips, a small amount reserved for the avocado.
salt — to taste; seasons the chips and the smashed avocado.
cayenne pepper — a pinch to finish the smash with gentle heat.
2 sweet potatoes — thinly sliced with the skin on to make crisp, sturdy chips.

Mastering Smashed Avocados with Sweet Potato Chips: How-To

Preheat the oven to 200°C (400°F).
Wash the sweet potatoes. Thinly slice them into chips with a mandolin or a vegetable peeler; do not peel. Pat the slices dry with a clean tea towel or paper towel.
Pour the 100 milliliters olive oil into two containers: set a small amount aside in one container for the avocado, and use the remainder in a large bowl to coat the sweet potato slices. Toss the slices so they are evenly coated, then season with salt to taste.
Arrange the sweet potato slices in a single layer on one or two baking trays (avoid overlap). Roast in the preheated oven for about 20–30 minutes, turning the slices once or twice, until they are dry and crisp and golden at the edges.
Remove the chips from the oven, transfer to paper towels or a rack to cool and crisp further.
While the chips roast, place the whole red pepper under a hot grill/broiler and char the skin until blackened all over. Transfer the hot pepper to a bowl, cover tightly with cling film, and let it steam for 5–10 minutes to loosen the skin.
Peel the charred skin from the red pepper, cut away and discard the stem and seeds, then roughly chop the pepper flesh.
Finely chop the small red onion. Finely chop the red chilli (remove seeds if you prefer less heat). Roughly chop the coriander leaves.
Halve, pit, and scoop the flesh from the 3 avocados into a bowl. Lightly crush the avocado with a fork, leaving some texture.
Add the chopped red pepper, red onion, red chilli and coriander to the mashed avocado. Add the small amount of olive oil you set aside.
Zest the 3 limes, then squeeze in their juice. Stir gently to combine.
Season the smashed avocado to taste with salt and cayenne pepper. Adjust seasoning and lime juice as needed.
Serve the smashed avocados alongside the sweet potato chips.

Why You’ll Keep Making It

This recipe hits a few reliable marks: contrasting textures, bold yet clean flavors, and flexible timing. The chips are crunchy and slightly sweet, which balances the creamy, citrusy smash. It’s fast once you’ve roasted the chips a couple of times and the charred pepper adds a restaurant-quality smokiness with very little effort.

It’s also forgiving. You can scale the chips up for a crowd or keep everything modest for two. The components hold up well if you need to prep in stages — just keep the chips and the avocado separate until serving to keep textures right.

Easy Ingredient Swaps

Can’t char a fresh red pepper? Use jarred roasted red peppers drained and chopped — they’ll add the same sweet, smoky note without the grill step.
Prefer less heat? Omit the seeds from the red chilli or use just a sliver of chilli. The cayenne in the final seasoning can be reduced or skipped.
If you want a lighter chip, trim a little more of the sweet potato flesh so slices are thinner — watch the oven time closely so they don’t burn.
Low on oil? Use slightly less to coat the slices. The chips will still crisp but take care when turning them in the oven so they don’t stick.

Gear Up: What to Grab

Oven and baking trays — two trays help avoid overlap and ensure even browning.
Mandolin or vegetable peeler — to get thin, even sweet potato slices.
Large mixing bowl — for tossing potato slices in oil.
Grill/broiler or a gas flame — for charring the red pepper.
Bowl and cling film — to steam the pepper after charring.
Sharp knife and chopping board — for onions, chilli, coriander and peppers.
Fork and small bowl — to mash the avocados.
Zester or microplane — for the lime zest; a citrus juicer helps, too.
Paper towels or a cooling rack — to drain and finish the chips crisping.

Slip-Ups to Skip

Overcrowding the baking tray — chips need space to crisp. Use a second tray rather than overlap slices.
Skipping the drying step — wet slices steam instead of roast. Pat them thoroughly before oiling.
Not reserving oil — keep the small amount set aside for the avocado; it helps build silkiness and carries flavor.
Under-steaming the pepper — if you don’t let it sweat under cling film for a few minutes, the skin will resist peeling and you’ll lose time and texture.
Over-mashing the avocado — leave some texture so the smash has pleasant mouthfeel next to the crisp chips.

Fresh Takes Through the Year

When coriander is abundant, add extra for a herb-forward smash. In colder months, lean into the pepper’s smokiness; give it a slightly longer char for deeper flavor. If sweet potatoes are at their peak, cut the slices slightly thicker — you’ll get a chewier chip that stands up well to dips and toppings.

For casual entertaining, double the chip quantity and set out bowls of smashed avocado so guests build their own bites. Keep one tray plain and one with a little extra salt or cayenne so people can pick a preference.

Behind-the-Scenes Notes

Timing is the simple trick here. Start the oven, prep the sweet potato slices and get them roasting while you char the pepper and chop the aromatics. The pepper’s steam step is short but essential: it makes peeling effortless and keeps the roasted flesh vibrant.

I also like to taste as I go. After adding lime juice to the avocado, give it a quick taste and adjust salt and cayenne. Acidity levels in limes can vary; you might need a touch more or less juice to balance the avocado’s richness.

Keep It Fresh: Storage Guide

Store chips and smashed avocado separately. Sweet potato chips will keep at room temperature in an airtight container for a day or two but are best eaten the day they’re made for peak crispness. If they soften after storage, re-crisp them in a 180°C (350°F) oven for a few minutes.

Smashed avocado is best consumed the same day. If you must store it, press a piece of cling film directly onto the surface to limit air contact and refrigerate for up to 24 hours; expect some darkening at the edges. A fresh squeeze of lime and a gentle stir revives the color and flavor when you’re ready to serve.

Reader Questions

Can I make the chips in an air fryer?

Yes. Work in batches and avoid overlap. Keep an eye on timing since air fryers vary; start checking crispness a few minutes earlier than oven timing.

Can I roast the pepper another way?

If you don’t have a broiler, lay the pepper directly on a gas flame or char it on a hot cast-iron skillet. The goal is to blacken the skin evenly and steam it afterwards for easy peeling.

How do I stop the avocado from going brown?

Lime juice helps slow browning. Press cling film directly onto the surface if storing. Use within 24 hours for the best color and flavor.

Bring It to the Table

Serve the sweet potato chips warm and crisp beside a bowl of smashed avocado. Let guests scoop generous dollops of the smash onto chips, or present it as a shared starter with small plates and napkins. A scatter of extra coriander, a light dusting of cayenne, or a few lime wedges on the side makes it feel finished without effort.

This is a snack that reads casual but tastes thoughtfully composed. It’s simple to scale, easy to prep in stages, and reliably crowd-pleasing. Make it for a weekday pick-me-up or stretch it into a colorful starter for a relaxed dinner — either way, you’ll come back to it.

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