Since it’s been a hot minute (ok, a loooong while…blame it on my need to soak up every single waking second with baby girl…and the fact that she lets me get very little else done!) since I’ve posted a recipe, the big come back better be double good…and it is!
A creamy, zesty, bbq-friendly but good enough for a dinner party too chips and dip. If you can’t decide between pesto and guacamole, this recipe is going to be your best friend. Not that we’re into labels or anything, but it also happens to be diary and gluten free and vegan too.
The icing on the cake? The perfectly roasted crunchy sweet potato chips so good that they put sweet potato fries to shame. Not that you’re not already salivating, but allow me to also mention the fact that this is super simple and easy to whip up. In fact, I did it before baby girl’s attention span ran out…which is pretty damn quick! Here’s what you’ll need:
- 1 bunch fresh basil leaves
- 1 handful arugula
- 1 small or 1/2 large avocado
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts
- 1.5 tablespoons olive oil
- 1 tablespoon nutritional yeast
Blend everything together in a high powered blender or food processor (I use a Vitamix) until it’s thick and creamy. That’s it!
For the chips, take 1-2 sweet potatoes (I used one large) and cut into thin round discs. Roast in olive oil, rosemary, salt, and pepper at 400 degrees until crispy (about 45 minutes at 400 degrees.) Let cool and arrange around your dip.
One Healthy Breakdown: good luck making this one last more than a few minutes!