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Oh, wow. This appetizer is literally one of the best flavor combinations my taste buds have experienced. Who doesn’t love a good guacamole? I doctored mine up with diced cucumber and mango. The sweet, the crunch, the creaminess, summer perfection especially on a crisp, homemade sweet potato chip.

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The seasoning on the chips is not to be missed. Chili powder, cumin, sea salt and the natural sweetness from the spud compliment the guac perfectly. So, please, please, please I beg you try not to skip the chips. If you don’t have time, there are some good store bought varieties or use regular corn tortilla chips, but add a couple pinches of chili powder and cumin to the guacamole to incorporate the spice from the chips. Double or triple the sweet potato recipe if making to serve more than four people.

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I can’t say enough about this heart healthy appetizer. You’ll just have to try it out yourself. A guaranteed new favorite around your summer patio table. Also, gluten free, dairy free and wonderful for people with diabetes or blood sugar concerns. Guacamole is low in sugar, carbs and high in fiber.

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Try topping guacamole on a salad, grilled chicken or for dipping raw veggies like celery. So refreshing ~ enjoy!

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CUCUMBER-MANGO GUACAMOLE
gluten & dairy free
serves 10

• 3 AVOCADO, chopped
• 2 mini SEEDLESS CUCUMBERS, chopped (about 1 1/4 cups)*
• 1 MANGO, peeled & diced
• 1 LIME, juiced
• 2 JALAPENO PEPPERS, diced (optional)
• 2 cloves GARLIC, grated
• 1/2 small RED ONION, diced
• 1/4 cup FRESH CILANTRO, chopped
• SEA SALT AND PEPPER TO TASTE

* I used the Persian mini cucumbers, but any small, regular seedless cucumbers work.

1. In a large bowl mix chopped mango, cucumber, jalapeno, onion, grated garlic, cilantro and half the chopped avocado. Mash the remaining avocado slightly with the back of a fork and add to bowl. Season to taste with sea salt and pepper and stir to incorporate. Serve immediately or chill covered tightly with plastic for up to 1 hour. Makes 10 servings. Serve with baked chili sweet potato chips, tortilla chips or raw vegetables. Serving size, about 1/4 cup.

VARIATION: Great topping for chicken grilled chicken or salads. Use chopped fresh pineapple or tomato for mango.

NUTRITION INFO PER SERVING: 110 calories, 8g fat, 1g sat fat, 9g carb, 4g fiber, 4g sugar, 1g protein


SWEET POTATO CHIPS

gluten & dairy free
serves 4

• 1 large SWEET POTATO, peeled or skin on
• 2 tsp OLIVE OIL, EXTRA VIRGIN
• 1 tsp CHILI POWDER
• 1 tsp CUMIN, GROUND
• SEA SALT AND PEPPER TO TASTE

1. Preheat oven to 400 degrees F. Spray 2 large baking sheets with cooking spray or line with parchment paper.

2. Cut sweet potato into very thin slices using a mandolin or food processor with attachment. Toss sweet potato slices with olive oil, chili powder, cumin, salt and pepper with hands, rubbing seasoning on all potatoes to coat both sides well.

3. Place seasoned potato slices in one layer on prepared baking pans, don’t overlap. Bake for 10 minutes and flip. Bake for another 5 minutes and check to see if any look well browned and remove. Continue baking and checking until all are done (they can burn quickly so keep a close eye on them). Place baked chips in a single layer on parchment paper to dry and crisp up. Sprinkle while warm with additional sea salt if needed. Serves 4.

NUTRITION INFO PER SERVING: 70 calories, 2.5g fat, 10g carb, 2g fiber, 4g sugar, 1g protein

PRINT RECIPE – PDF (contains both recipes)

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