Sweet potatoes and zucchini cut into chips, roasted in the oven and served with guacamole. A vegan, lower-carb take on a bowl of nachos.
One small bowl and one tray required.
Preheat the oven to 420 degrees Fahrenheit and line a baking tray with baking paper
Place the zucchini and sweet potato chips onto your lined tray, in a pile. Drizzle the olive oil over the chips, then sprinkle over the paprika, chili, salt and pepper. Use clean hands to toss the chips to ensure they’re evenly coated with oil and seasoning. Spread the chips out into a single layer
Bake the chips in your preheated oven for about 35 minutes, turning once, until golden
In a small bowl, mash together the avocados, oil, scallions, lime juice, salt and pepper
Serve the chips hot, with a side of guacamole
4 servings
- Amount per serving
- Calories284
- % Daily Value *
- Total Fat 21.2g28%
- Total Carbohydrate 23.9g9%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.