Vegetable chips with avocado sauce
2 servings
40 minutes
Vegetable chips with avocado sauce are a refined alternative to traditional snacks, born from the pursuit of healthy eating. Chinese cuisine is renowned for its artistry with vegetables, and this recipe showcases its mastery in full. Carrots and eggplants cut into thin strips become crispy and fragrant after baking, while the avocado sauce with lemon juice and dill adds freshness and a creamy texture. Perfect for a light snack or as an unusual side dish. The flavor profile combines sweet carrots, tender eggplant, and a refreshing slightly tangy sauce, creating a balance between softness and crunch. The dish pairs wonderfully with greens and light beverages, turning an ordinary meal into a small gastronomic celebration.
1
Peel the carrot and cut it into matchstick-sized pieces along with the eggplant.
- Eggplants: 1 piece
- Carrot: 3 pieces
2
Grease the baking tray with oil. Arrange the vegetables on it so that they do not touch each other. They should also be greased with oil.
- Grape seed oil: 3 tablespoons
3
Place the baking tray in a preheated oven at 250 degrees for 20-30 minutes depending on the thickness of the sliced vegetables. Check readiness by the softness of the eggplant and the brown crust.
- Eggplants: 1 piece
4
While the vegetables are baking, we prepare the sauce. You will need a very soft avocado for it. Cut the fruit in half, scoop out the flesh with a spoon, and place it in a bowl. Add lemon juice and mash until smooth. Chop the dill and mix it into the sauce.
- Avocado: 1 piece
- Lemon juice: 2 teaspoons
- Dill: 1 bunch
5
Serve vegetable chips on a platter with green sauce.