BAKED AVO CHIPPIES WITH REAL MAYO
“Avocado chips are turning into one of my favourite snacks. I work with Grill’d (the healthy burger joint) and when they asked me to taste-test their avo chips, I was hooked. These ones are quite different to those at Grill’d, but it was there that I fell
◆ 2 eggs (or 1 egg plus egg whites from real mayo, recipe below), lightly beaten
◆ 2 cups (160g) gluten-free dried breadcrumbs
◆ 2 avocados, halved, each half sliced into 4 wedges and peeled ◆ Lime wedges, to serve
◆ 2 egg yolks
◆ Juice of 1 lemon
◆ Pinch salt flakes
◆ 200ml mild extra virgin olive oil ◆ 1 tbs dijon mustard
1. Preheat the oven to 180°C and then line a baking tray with baking paper. 2. Place the beaten egg in one small bowl and the breadcrumbs in another. Dip the avocado wedges first in the egg and then in the crumbs to coat evenly. Next, lay the pieces out on your baking tray, leaving space between them so they cook evenly. Bake for 7 mins on one side, then flip and cook for another 5 mins, or until they’re nice and golden at the edges.
3. While the chippies are cooking, whip up your mayo. Start by whizzing the egg yolks and lemon juice together in a food processor. Once the mix starts to thicken, add the salt, oil and mustard and continue to blitz until the mixture is smooth and creamy. Spoon the mayo out into a serving dish or little bowl.
4. Once the avo chippies are cooked, arrange them on a big plate or in a bowl, squeezing over some fresh lime juice and serving them alongside the mayo for dipping. Serves 2–4