Chippies and Guacamole

I think back to when I was pregnant with Zayn and I remember one craving... roasted potatoes! We were in Maui and all I kept looking up was any restaurant that had roasted potatoes on their menu. Hass said, "Yas... you know that every restaurant has potatoes right?" Lol... #pregocravings

Yield: 1 serving
You will need:
Guacamole:
-1 small cucumber (or 1/2 a large one)
-1 cup spinach
-1/2 cup parsley
-1 avocado (peeled and cored)
-Juice of 1 lemon/lime
-A pinch of cracked black pepper
Chippies:
-5-7 potatoes (any variety) peeled and slice thin
-1/2 cup fresh dill (washed and chopped up)
-Juice of 1/2-1 lemon
Directions:
1. Preheat oven to 400F and line baking sheet with parchment paper
2. Toss the potatoes in the dill with 1 tablespoon of lemon juice and bake on the baking sheet until crispy on the outside and fluffy on the inside (rotate and flip throughout baking)
3. While the chippies are in the oven, make the guacamole by mixing everything in the blender (do not over mix) and place the guacamole in the fridge until ready to eat
4. Once the chippies are done, remove from the oven and toss them in lemon juice
5. Munch on the chippies with a side of greens and the guacamole. Enjoy!
*You can substitute the cucumber for a zucchini
*Peel

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