The walnut and avocado dips will add some new flavours to this healthy snack which you can easily make in your own kitchen.
Ingredients
- Various root vegetables:
beetroots, carrots, parsnips, sweet potatoes, celeriac, kale - Olive oil
- Sea salt
FOR THE WALNUT DIP
- 120 g walnuts
- 15 g onion
- 20 g celery stalk
- 20 g carrots
- 15 ml soy sauce
- Water (for the consistency)
- Salt, pepper
FOR THE AVOCADO DIP
- 1 avocado
- 1 small clove of garlic
- A pinch of cilantro
- A pinch of ground cumin
- Juice of 1 lime
- Salt, pepper, if desired chilli peppers (for the spiciness)
1. Using a mandolin or slicer, slice the vegetables very thinly. Drizzle the vegetables with the olive oil and sprinkle with the sea salt. Wash each of the kale leaves thoroughly, dry them well and tear into small pieces. Drizzle them with the oil and sprinkle with the salt.
2. Bake the vegetables in the pre-heated oven at 150-180° C for 10-20 minutes, depending on vegetables and the power of the oven. Check constantly whilst baking until vegetables are crisp. If you do not want your veggie chips (especially kale flying around the oven whilst baking, don’t use the fan).
3. Make the walnut dip. Pour the boiling water over the nuts and leave to soak for one hour. Finely chop the onion, celery and carrot in a food processor. Add the soaked nuts, season with salt, freshly ground pepper, soy sauce, a splash of water and combine well until incorporated and smooth.
4. Make the avocado dip. Combine all of the required ingredients in a food processor.
