Avocado Chips with Tomato and Basil Dipping Sauce

1. To make the sauce, pop the garlic and sun-dried tomatoes into a mini-blender along with half the basil leaves. Blitz until roughly chopped. Add the passata and blitz again until as smooth as possible. Season to taste with salt and pepper, then spoon into a small serving bowl. Cover and chill in the fridge until needed. This can be made up to three days in advance or even further ahead if frozen.

2. For the avocado chips, blitz the flaked almonds in a mini-blender until finely chopped. Tip into a wide, shallow bowl and add the Parmesan and paprika. Stir together and season with a little salt and pepper.

3. Quarter the avocados and discard their stones and
skin. Cut each quarter in half lengthways, giving 16 pieces in
total. Carefully toss the avocado chips through the nutty cheese mixture until evenly coated, arranging them on a tray lined with non-stick baking paper as you go.

4. Arrange the avocado chips on a serving plate or board and
garnish with the remaining basil leaves. Serve with the dipping
sauce alongside.

SMOKY TIP
Add a deliciously smoky flavour to the tomato dipping sauce with ¼ teaspoon of sweet or hot smoked paprika.

Aveen Bannon says:
This is a clever way to introduce avocado into your kids’ diet. Avocado is an incredibly nutritious and tasty source of
magnesium. Magnesium can help digestive health, sleep and mood. And did you know that avocados also contain more
potassium than a banana

*Refer to Coeliac Society Food List for certified gluten free products