Preheat oven to 450 degrees F. Place sweet potato discs on a baking sheet and toss to coat with 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Spread in an even layer and bake until golden and crisp, 25-30 minutes, flipping halfway through.
While the sweet potatoes are baking, combine minced jalapeño, walnuts, and basil in a food processor or blender and pulse until finely chopped. Transfer to a large bowl and set aside.
Then, add avocados, lemon juice, parsley, garlic, spinach, 1 teaspoon salt, and 1 tablespoon olive oil to food processor or blender and blend until smooth and combined. Transfer avocado-spinach mixture to bowl with jalapeño, walnut, and basil. Add Parmesan and stir to combine. Season with more salt and pepper as desired.
Serve chips and dip immediately. Refrigerate any leftovers in an airtight container for 1 to 2 days.
Photography and styling by Julia Gartland