Chips & Dip

This snack is actually a light meal. Be prepared to fill up!

TIP: The coriander is optional, however, if you would like to use a different herb basil would work well.

Cook time: 30 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Lunch & Dinner

Nut Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 medium potato (approx. 300gms), peeled & thinly sliced

1 teaspoon of cold pressed coconut oil

Pinch of sea salt

1/2 small tomato or 3 grape tomatoes, diced

1/4 avocado, diced

1 long green shallot/scallion, finely sliced (optional)

A few fresh coriander leaves

A squeeze of fresh lime juice

Method

Heat your oven to 180°C/350°F/Gas 4, and line a baking tray with baking paper.

Dry your sliced potatoes with some paper towel to remove most of the moisture. Rub the coconut oil & sea salt into the potatoes and spread them out onto the baking tray. Bake in the oven for 20-30 mins until golden brown. Up to 45mins for crispier chips.

Make the guacamole by gently mixing the avocado, tomato, onion & coriander together and then add a squeeze of lime. It’s ready!

Calories: 335
Protein: 8.2
Carbs: 40.1
Fibre: 6.5
Fat: 13.8

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