March 9, 2021

Recipe: Sweet Potato Chips and Guacamole With Pomegranate and Edamame

A wow-worthy chips & guac upgrade

recipe sweet potato chip and guacamole

Reimagining chips and guacamole, that classic Tex-Mex starter, may feel wrong, even sacrilegious. That resistance will melt away faster than a bowl of chile con queso when you try our delicious, nutritious and downright gorgeous take on the old classic.

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In place of fried tortilla chips are sweet potato chips that you bake yourself to crispy perfection (with just the right amount of salt). As for the guac, in addition to classic ingredients like lime juice, cilantro and jalapeño, edamame and pomegranate seeds make an appearance.

The result is a feast for the eyes — and the taste buds! Ruby-red, orange and various shades of green make this dish colorful. The vitamins, phytonutrients, nourishing fats and plant protein make this dish a triple threat, which means that besides being delicious and lovely, it’s wildly nutritious, too!

Ingredients

For the chips:
2 sweet potatoes, (about 10 ounces each)
5 teaspoons extra virgin olive oil
⅛ teaspoon kosher salt

For the guacamole:
1½ avocados
1 tablespoon fresh lime juice
½ of a jalapeño (if desired), seeded and chopped
½ cup frozen (shelled) edamame, thawed and chopped
¼ cup coarsely chopped fresh cilantro
¼ cup pomegranate seeds
¼ teaspoon kosher salt

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Directions

  1. Heat the oven (with the oven racks toward the center) to 325°F.
  2. To make the chips, at a slight angle, slice the potatoes as thinly as you possibly can (a mandoline makes this much easier). Divide them between two rimmed sheet pans.
  3. Drizzle each pan of potatoes with 2½ teaspoons of the oil and, dividing evenly, sprinkle with the salt. Toss with your hands, making sure each potato slice is lightly coated with oil. Spread into a single layer. Bake until crisp, 40 to 50 minutes. Some chips may be done before others, so keep an eye out and transfer the crisp ones to a plate while the others continue to cook.
  4. To make the guacamole, in a medium bowl, mash the avocados. Add the lime juice, jalapeño, edamame, cilantro, pomegranate seeds and salt and stir together. Serve with the chips.

Nutritional information (per serving)

223 calories
15 g total fat
2 g saturated fat
4 g protein
20 g carbohydrate
7 g dietary fiber
7 g sugar
0 g added sugar
0 mg cholesterol
133 mg sodium

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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