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Sweet Potato And Zucchini Chips With Guacamole Dip

Yields4 ServingsTotal Time40 mins

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.

sweet potato

 2 large zucchini, cut into chips
 2 cups raw sweet potato chips
 2 Tbsp olive oil
 2 tsp paprika
 1 tsp chili powder
 Salt and pepper
Guacamole
 2 avocados
 1 Tbsp avocado oil
 2 Tbsp finely chopped scallions
 Juice of 1 lime
 Salt and pepper
1

Preheat the oven to 420 degrees Fahrenheit and line a baking tray with baking paper

2

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

3

Bake the chips in your preheated oven for about 35 minutes, turning once, until golden

4

In a small bowl, mash together the avocados, oil, scallions, lime juice, salt and pepper

5

Serve the chips hot, with a side of guacamole

Nutrition Facts

4 servings

Serving size

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.