1 skinny yam or sweet potato, sliced thin into chips
1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
1/2 jalapeno, finely diced
1/4 red onion, finely diced
2–3 tablespoon cilantro, diced
2 garlic cloves, finely diced
1 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
salt and pepper, to taste
1–2 tablespoons coconut oil, melted
Heat up your grill.
Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
I love guac. Especially with sweetness added to it.