Guacamole with Veggie Chips

This delicious and creamy guacamole is made with ripe avocados, freshly squeezed lime juice, and finely chopped cilantro, offering a refreshing and tangy taste. Paired with homemade veggie chips, this dish provides a nutritious and satisfying dip perfect for gatherings or a healthy snack.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 ripe avocados

1 lime, juiced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 medium carrot, thinly sliced

1 medium zucchini, thinly sliced

1 medium sweet potato, thinly sliced

2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a medium bowl, mash the avocados with a fork until smooth.

3. Stir in lime juice, cilantro, salt, and black pepper. Mix well and set aside.

4. Arrange carrot, zucchini, and sweet potato slices on a baking sheet. Drizzle with olive oil and toss to coat evenly.

5. Bake the veggie slices in the preheated oven for 15-20 minutes or until crispy.

6. Remove veggie chips from the oven and let cool for a few minutes.

7. Serve the guacamole in a bowl, surrounded by the crispy veggie chips.

Storage

Store the guacamole in an airtight container with plastic wrap directly on the surface to prevent browning, and keep the veggie chips in a sealed container at room temperature for up to 2 days.

Reheating

Reheat the veggie chips in an oven preheated to 350°F (175°C) for 5 minutes to regain crispness if necessary; guacamole is best served fresh and not reheated.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.