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1. In a large bowl, combine tomatoes, onion, cilantro, lime juice and 1 teaspoon salt. Set aside or store in an airtight container in the refrigerator until ready to use (for up to 3 days).
2. To make the sweet potato chips, preheat oven to 325 degrees. In a large bowl, toss sweet potato slices in olive oil until well coated, then scatter in one layer on two large parchment-lined baking sheets.
3. In a small bowl, combine cumin, garlic powder and 1/8 teaspoon chipotle powder. Whisk until well combined, then sprinkle over chips.
4. Bake for 20 minutes, then flip chips over and rotate pans so chips cook evenly. Bake for 18 to 22 more minutes, watching them carefully, until dry, golden brown and crispy. Remove from oven and allow to cool to room temperature.
5. To salt the rims of the serving tumblers, combine remaining 2 tablespoons salt and remaining 1/2 teaspoon chipotle powder on a small plate. Wet rims of tumblers, then dip each into chipotle salt.
6. Serve pico de gallo in tumblers topped with sliced avocado, shrimp and sweet potato chips.
• To save time on serving day, make the sweet potato chips 1 day in advance and store them in an airtight container at room temperature.
• For best pico de gallo texture, make up to 3 days in advance and store in an airtight container in the refrigerator. Use any leftover pico on tacos, quesadillas or with tortilla chips.
- Serving Size 3 shrimp
- Calories 110
- Carbohydrate Content 13 g
- Cholesterol Content 25 mg
- Fat Content 5 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 700 mg
- Sugar Content 3 g
- Trans Fat Content 0 g