Avocado-parsley dip with sweet potato chips



Step 1

Preheat oven to 450 degrees F. Place sweet potato discs on a baking sheet and toss to coat with 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Spread in an even layer and bake until golden and crisp, 25-30 minutes, flipping halfway through.

Step 2

While the sweet potatoes are baking, combine minced jalapeño, walnuts, and basil in a food processor or blender and pulse until finely chopped. Transfer to a large bowl and set aside.

Step 3

Then, add avocados, lemon juice, parsley, garlic, spinach, 1 teaspoon salt, and 1 tablespoon olive oil to food processor or blender and blend until smooth and combined. Transfer avocado-spinach mixture to bowl with jalapeño, walnut, and basil. Add Parmesan and stir to combine. Season with more salt and pepper as desired.

Step 4

Serve chips and dip immediately. Refrigerate any leftovers in an airtight container for 1 to 2 days.

Photography and styling by Julia Gartland