Cooking instructions

For the dip:

1. Roast the chilli whole in the oven for approximately 12 mins on 180 degrees celsius.
2. Once ready, peel the chilli and chop up into small pieces into a bowl. 
3. Add in your lime juice, chopped red onion, chopped coriander, oil and salt and give it a good mix. 
4. Next, smash the avocado in the bowl and combine all until you achieve a nice, smooth consistency. 

For the chips:

1. Peel the sweet potato, removing the skin.
2. Slice into pieces of around 0.5mm thick using a slicer, mandolin or peeler. 
3. Deep fry or bake on 145 degrees celsius until crisp. 
4. Add salt and get dipping!

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