Preparation Steps:

• Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then slice them thinly, about 1/8 inch thick, to ensure they crisp up nicely. Arrange the slices on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly.
• Bake the sweet potato slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. Keep an eye on them toward the end to prevent burning.
• While the sweet potatoes are baking, cut the Haas avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Add the finely chopped red onion, diced red chili, chopped coriander leaves, and diced red pepper.
• Squeeze the juice of the 3 limes into the avocado mixture, and drizzle with olive oil. Season with salt and cayenne pepper to taste. Use a fork to gently smash the avocados while mixing everything together. You want it to be chunky, so don’t over-mash!
• Once the sweet potato chips are out of the oven and cooled slightly, serve them alongside the smashed avocado mixture. You can use the chips to scoop up the avocado or simply enjoy them side by side. Garnish with extra coriander or lime wedges if desired.