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.
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.
Golden Beets. 1 beet/4 slices
Purple Yam. 1 medium sized/4 slices
Garnish of choice (I used leftover organic black beans, peas and red chilies)
Oil for cooking. I use organic olive oil.
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.
Have you tried avocado crisps before? What are your favorite toppings to add? Let me know in the comments below.