Wash the sweet potato and cut it into thin slices.
Place the slices on a baking tray (possibly lined with baking paper) and lightly brush each slice with olive oil using a kitchen towel. Sprinkle paprika powder over the slices.
Bake the chips for 10 minutes at 180 °C. Then flip all the chips over and bake for an additional 20 minutes at 135 °C.
Spoon out the avocado flesh and remove the seed, then mash them up in a bowl.
Dice the tomatoes, shallot and Jalapeño pepper and add them to the mashed avocados.
Finally, squeeze a clove of garlic and stir it into the guacamole.
Enjoy the chips immediately to maintain their crispness. Serve with the guacamole.