Sweet Potato & Vegetable Crisps with Guacamole

Healthy crisps (chips) and heavenly avocado dip: goodbye deep-fried crisps! Don’t we all know it and fall for it every once in a while? We’re sitting in front of the TV and get bored. Until we come up with the great idea of having a bag of crisps. Not such a great idea, actually, because store-bought crisps are, almost without exception, deep-fried, and contain sugar and many other preservatives. I created a recipe for you so that you can enjoy eating crisps, plus a healthy dip, without feeling guilty at all. They’re free from oil and preservatives, super crunchy and have something for everybody!

Sweet Potato & Vegetable Crisps with Guacamole




1 medium sweet potato

1 large carrot

2 beetroots (beets)

1 parsnip

1 teaspoon onion powder

salt and freshly ground black pepper



1 avocado

zest and juice of 1 lime

1 teaspoon ground coriander (cilantro)

salt and freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

drizzle of honey

2–3 tablespoons *soy yoghurt or yoghurt of choice

  1. Preheat the oven to 170ºC (340ºF/Gas 3.). Line 2 baking trays with parchment paper.
  2. To make the crisps, peel the vegetables and slice them very thinly. Lay them out evenly on the prepared baking tray and season with onion powder, salt and pepper. Bake for 35–45 minutes until golden brown and crispy. Always keep an eye on them, as depending on how evenly you sliced the vegetables some crisps might be done before others. To perform a ‘crunch test’, take a golden-brown baked crisp out of the oven, let it cool for a bit and try it. If it’s crunchy then they’re good, otherwise leave them in the oven for a few more minutes.
  3. For the avocado dip, cut the avocado in half, remove the stone, peel and add the flesh into a bowl. Add all the other ingredients for the dip into the bowl and mash with a fork until well combined. Don’t blend the dip – it’s so much better when it’s still a little bit chunky.
  4. If you haven’t already, remove the crisps from the oven and let them cool for at least 5 minutes. Serve with the avocado dip.

VARIATIONS For those of you who like it hot just like me, add some chilli powder to the avocado dip. (This is also a good idea if you want the whole dip for yourself because you are the only one who likes it hot!)

Recipes excerpted with permission from Eat Better Not Less by Nadia Damaso, published by Hardie Grant Books 2017, RRP $24.99 hardcover.

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