serves
4-6
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Chips
- 2 beetroot, peeled and thinly sliced (use a mandolin)
- 1 large sweet potato, thinly sliced (nee Note)
- Olive oil cooking spray
- Pinch of sea salt
Dip
- 1 bag (450 g) frozen green peas, thawed
- 2-3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tbsp roughly chopped fresh coriander (optional)
- 2 tbsp roughly chopped mint
- ½ red chili, deseeded and roughly chopped (or to taste)
- ½ tsp ground cumin
- Pinch of sea salt and freshly ground pepper
- 1 garlic clove
- Sprinkle of paprika
Instructions
- For the chips: Preheat oven to 180°C. Generously spray 2-4 baking sheets with the olive oil cooking spray.
- Place the thin vegetable slices on the baking sheet so they are not touching or overlapping. Spray the top with the olive oil spray and sprinkle with your desired amount of sea salt.
- Bake for 5 or so minutes, then remove the trays and flip the chips over. Bake for another 5 or so minutes. You really just have to watch the chips at the end to catch them at just the right time and not allow them to burn. When they look like they are just starting to brown, they are ready.
- Allow them to sit for a minute or so on the pan and they will crisp up.
- For the pea guacamole: Place all ingredients into a food processor and purée until smooth.
- Transfer to a serving bowl, sprinkle with paprika, garnish with herbs if desired, and serve.
Note
I don’t bother to peel the sweet potatoes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
