Avocado-parsley dip with sweet potato chips
Ingredients
(6- to 8-ounce) sweet potatoes, thinly sliced crosswise into ⅛-inch discs
Extra-virgin olive oil
Kosher salt
Freshly ground pepper
small jalapeño, stem and seeds removed, minced to yield ½ tablespoon
walnuts
basil leaves
avocados, skins and pits removed
fresh lemon juice
parsley leaves
large garlic cloves
spinach
grated Parmesan
Directions
Step 1
Preheat oven to 450 degrees F. Place sweet potato discs on a baking sheet and toss to coat with 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Spread in an even layer and bake until golden and crisp, 25-30 minutes, flipping halfway through.
Step 2
While the sweet potatoes are baking, combine minced jalapeño, walnuts, and basil in a food processor or blender and pulse until finely chopped. Transfer to a large bowl and set aside.
Step 3
Then, add avocados, lemon juice, parsley, garlic, spinach, 1 teaspoon salt, and 1 tablespoon olive oil to food processor or blender and blend until smooth and combined. Transfer avocado-spinach mixture to bowl with jalapeño, walnut, and basil. Add Parmesan and stir to combine. Season with more salt and pepper as desired.
Step 4
Serve chips and dip immediately. Refrigerate any leftovers in an airtight container for 1 to 2 days.
Photography and styling by Julia Gartland
