Best Guacamole With Roasted Vegetable Chips
After the ultimate guacamole recipe? Try this version of creamy guacamole, and make your own crispy roast vegetable chips for the perfect dippers.
Ingredients
- 2 parsnips, cut into thin wedges
- 2 carrots, cut into thin wedges
- 1/4 Kent pumpkin, cut into 1cm-thick slices
- 300g sweet potato, cut into 5mm-thick rounds
- 1 tsp thyme leaves
- 2 tbs Woolworths extra virgin olive oil
- 2 ripe Hass avocados, halved, deseeded
- 2 spring onions, roughly chopped, plus extra thinly sliced to serve
- 1g lemon, juiced
- 1/4 tsp Tabasco sauce
- 1/4 tsp ground cumin
- 1/4 cup coriander leaves
Method
- Preheat oven to 230°C/210°C fan-forced. Line 2 large baking trays with baking paper.
- Place parsnip, carrot, pumpkin, potato, thyme and 1 tbs oil in a large bowl, tossing to coat. Place parsnip, carrot and pumpkin on 1 tray and potato on second tray. Bake parsnip mixture for 30 minutes and potato for 20 minutes or until vegetables are golden and crispy.
- Scoop out avocado flesh and place in a food processor. Add onion, lemon juice, sauce, cumin and half the coriander. Season with salt, then process until smooth and creamy.
- Spoon guacamole into a shallow bowl. Top with remaining coriander and extra onion. Drizzle with remaining oil and season with pepper. Serve with vegetable chip.
