Smoked Sweet Potato Chips and Guacamole

Preparation Time: 20 minutes

Cooking Time: 25 - 40 minutes depending on discs or wedges

Serves: 3 - 4

Allergy Information: Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian




  2. Preheat the oven to 180C, 350F, gas mark 4.
  3. Mix together Lucy Bee Coconut Sugar, smoked paprika, garlic, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns, thyme or oregano and Lucy Bee Coconut Oil in a little pot.
  4. Evenly coat the sweet potato in the mixture, being careful that they’re not too hot from the boiling water if making the wedges. Add to a baking tray and bake - cook the discs for 40 minutes and the wedges for 25 minutes. Check the potatoes half-way through cooking, turn them over and give them a little shake.
  6. Add the avocado to a bowl and lightly mash, with a fork. Add the remaining ingredients and mix together. Season and spice up to taste. Leave in the fridge, covered, until ready to use – tip: leave the avocado stone in with the guacamole until ready to serve to stop it going brown.
  7. When the potatoes have cooked, remove from the oven and scoop onto some kitchen roll to absorb any excess oil, do not rub them as you’ll take off the flavoured coating. Allow to cool for 5-10 minutes before serving with guacamole.

Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.
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