Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 sweet potatoes, scrubbed clean, peels on
  • 1 and 1/4 teaspoons salt, divided
  • 3/4 teaspoon black pepper
  • 2 medium avocados, peeled, pitted, and diced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 4 slices bacon
  • 3 tablespoons freshly chopped cilantro

Directions:

  1. Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F.
  2. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each.
  3. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.)
  4. Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil.
  5. Sprinkle with 1 teaspoon salt and black pepper.
  6. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through.
  7. Flip, then roast for an additional 8 minutes.
  8. Remove from oven.
  9. Meanwhile, in a small bowl, combine the avocado,  lime juice, remaining 1/4 teaspoon salt, and smoked paprika.
  10. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
  11. Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate.
  12. Blot away excess grease and, when cool enough to handle, chop into small pieces.
  13. Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro.
  14. Serve warm or at room temperature.

Recipe from wellplated.com

(Detox, Paleo)