Guacamole and Veggie Chips
This Guacamole and Veggie Chips recipe is a healthy and delicious snack that's perfect for summer. The guacamole is creamy and flavorful, while the veggie chips add a satisfying crunch. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. People with nut allergies should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
120 kcal
Protein
2 g
Carbs
15 g
Fat
6 g
Fiber
5 g
Ingredients
Avocado
0.25 cup, diced (50g)
Onion Finely Chopped
0.25 small cup (25g)
Common salt
0.5 tsp (2.5g)
Bell peppers
0.5 cup, sliced (100g)
Chopped Tomato
0.25 small cup (25g)
Zucchini
0.5 cup, sliced (100g)
Carrot
0.5 cup, sliced (100g)
Extra-Virgin Olive Oil
1 tsp (5g)
Black Pepper
1 tsp (2g)
lemon juice
1 tbsp (15g)
Fresh cilantro (chopped)
1 tbsp (10g)
Instructions
Preparation
-Mash properly diced avocado.
Cooking Steps
To make the guacamole, mash the avocados in a bowl with a fork. Add the chopped onion, tomato, chopped fresh cilantro, lime juice, salt, and pepper. Mix until well combined.
To make the veggie chips, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the sliced zucchinis and carrots with the extra-virgin olive oil, salt, and pepper until well coated.
Arrange the veggies on the prepared baking sheet in a single layer, making sure they are not touching each other.
Bake in the preheated oven for 15-20 minutes, flipping the veggies halfway through, until they are crispy and golden brown.
Serve the guacamole with the veggie chips on the side.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.