Instructions

• 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.