Avacado Chips Recipe

A healthy twist on potato chips; an unexpected taste sensation.

Preparation time: 35 mins, Serves: 4

INGREDIENTS

2 slices of Burgen Soya and Linseed bread
2 stoned avocados (ripe but still firm), halved and peeled
50g ground almonds
235ml milk of choice
50g breadcrumbs (blast in food processor)
- 10g parsley
- 10g coriander
1 tbsp blanched almonds
Black Pepper

METHOD

1.
Preheat oven to 180°C
2.
Cut avocado into fry shape slices. Combine the pepper, and almond flour together, and dredge the avocado in it.
3.
Dip the avocado slices in the milk and then cover in the breadcrumbs.
4.
On a baking sheet, grease the paper with the olive oil. Place the avocado slices onto the tray.
5.
Bake for 20-22 minutes, turn them over 10 minutes in to cook other side.
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