“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

Women's Health Australia - - FOOD HUB -

◆ 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

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