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Baked Sweet Potato Chips

Meet Your New Favorite Sweet Potato Appetizer

Sweet potatoes and avocado might not seem like a natural fit at first glance, but let me assure you: it doesn't get much better than this Paleo-friendly appetizer. Thinly sliced sweet potatoes are baked into the perfect thin crisp, then taken for a dip in spicy guacamole full of minced chili and crispy bacon. If you're vegan, vegetarian, or looking to cut back on fat, this easy appetizer can still be a crowd-pleaser at your next BBQ; simply sub in veggie bacon, or eliminate the strips all together.

Baked Sweet Potato Crisps With Bacon Guacamole

From Paleo Happy Hour: The Paleo Approach to Small Plates, Appetizers, and Drinks With Friends by Lucy Fast

Baked Sweet Potato Chips


  1. For the crisps:
    2 sweet potatoes, peeled and thinly sliced
    3 tablespoons olive oil
    Cumin, paprika, and sea salt to taste
  1. For the guacamole:
    2 ripe avocados
    2 strips bacon, diced and fried
    1 serrano chili, seeds removed and minced
    1/2 roma tomato, seeds removed and chopped
    2 tablespoons lime juice


  1. Preheat the oven to 400°F.
  2. Using two baking sheets, toss the sweet potato slices with the oil, cumin, paprika, and sea salt.
  3. Spread the slices evenly over the trays, and bake for 10 minutes. Flip them over, and cook for an additional 10 to 12 minutes, or until they are golden brown.
  4. While the crisps are baking, cut the avocado in half and remove the pit. Scoop the meat out from the peels and roughly mash with a fork. Add the bacon, chili, tomato, and lime juice, and gently mix in.
  5. Serve the guacamole in a bowl surrounded by the sweet potato crisps, and enjoy!

Source: Calorie Count


Calories per serving
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