Avocado Crisps

 

Avocado crisps is the new avocado toast.

This raw, sprouted, gluten-free and vegan breakfast (or all day) snack really is a power smoothie in a crisp.

This breakfast inspired snack is perfect for backyard picnics with your loved ones and with only 10 items needed – including Okanagan Rawsome Carrot Crisps, it’s an easy shopping trip.

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Shopping List

Okanagan Rawsome Carrot Crisps. Purchase them online for 15% off! Can be purchased locally at Pomme.

Purple Cauliflower. Can be purchased locally at Donald’s Market

Organic Avocado. 1 avocado/4 slices.

2 Radishes.

Golden Beets. 1 beet/4 slices

Purple Yam. 1 medium sized/4 slices

Lime.

Garnish of choice (I used leftover organic black beans, peas and red chilies)

Oil for cooking. I use organic olive oil.

Salt.

Avocado Crips

Pre-heat oven to 400

Slice 1 golden beet, coat in olive oil and sprinkle with coarse salt. Bake 20 minutes.

Chop cauliflower florettes into sections about 1/4″ to 1/2″ long. Cook in a small sauce pan over medium high heat in oil for about 10 minutes, until they have a slight crunch. remove from heat.

Peel and chop purple yam. Boil until soft. Mash with a pinch of salt. Spread on crisps.

Slice 1 avocado lengthwise. Use 3-4 slices per crisp.

Top with sliced beets, sliced radish and roasted cauliflower florettes.

Squeeze fresh lime and add any additional garnish if needed.

Bon appetite friends! 2 of these crisps will fuel your yum and leave your body feeling full and nourished.

I washed these down with 1oz of Moonshine Mama’s Turmeric Lime elixir with sparkling water.

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Have you tried avocado crisps before? What are your favorite toppings to add? Let me know in the comments below.

xox

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