Paleo Chips 'n Dip

Paleo Chips 'n Dip

Hot spicy weather makes me crave hot spicy foods. Maybe it's living in Texas? But I'm FEELIN' the heat and craving jalapeno, hatch, red, all the peppers and then some. Pair it with some smooth, rich avocado and I'm in heaven. Chips are okay, but you know what's better? Crisp cucumber dipped in yummy avocado. Plus it will keep you hydrated without bloating. Ditch chips which are loaded with oil, salt and carbs your body doesn't need and switch over to veggies and flax chips. Your bod will reflect the change.

This platter comes together in less than 30 minutes, is perfect for a party or the pool, and is vegan, gluten-free, dairy-free and sugar-free and tastes delicious. It also pairs magically with my Watermelon Margaritas which you can find here.

Let's start by getting our "chips" ready!

"Chips"

 Fresh Green Salsa by Wrights of Texas is so delicious and incredibly fresh. Local Austinites can find it at Central Market. Everyone else can order it cold shipped to their house by visiting their website  here .

Fresh Green Salsa by Wrights of Texas is so delicious and incredibly fresh. Local Austinites can find it at Central Market. Everyone else can order it cold shipped to their house by visiting their website here.

  • Cucumber, sliced
  • Radishes, sliced
  • Flax crackers
  • Asparagus, 1 bunch
  • Kale, torn into pieces
  • 1 tsp. avocado oil

Start by preheating your oven to 425 F. Wash, dry and trim asparagus, place on a parchment lined baking sheet. Drizzle with 1 tsp. avocado oil and mix with your hands until coated well. Roast for 10-11 minutes until tender but not mushy. Remove to a plate to cool. Reduce heat to 375 F.

Using same pan, add kale pieces. Pour a small amount of avocado oil into your hands, and massage kale until it has a light coating of oil on it. This prevents the kale from getting too saturated with oil. You can sprinkle with a little salt. Bake kale for about 10-15 minutes. Check it often and rotate pan to ensure even cooking. Make sure not to overcook as kale chips go from crisp to burnt quickly.

Peel strips off the cucumber to create a fun pattern and slice into rounds. Slice radish. Arrange flax crackers onto large plate with veggies.

When kale chips are done, remove and let cool, then add to platter.

Dips

Guacamole

  • 1 avocado
  • 1 lime, juiced
  • 1 - 2 Tbs. pico de gallo
  • 1 Tbs. minced jalapeno pepper
  • 1 Tbs. minced fresh cilantro
  • 1/2 tsp garlic powder
  • Salt to taste

Mash avocado in a bowl with lime juice. Then add in additional ingredients and salt to taste. Try to not eat all the guacamole before your guests arrive. :)

You can also buy prepared pico de gallo to save prep, which is what I do! The pico de gallo from Whole Foods is amazingly fresh and flavorful and worth the extra money to save me chopping onions and crying!

Arrange guacamole and salsas in ramekins around your chips and serve!

 

Chile Lime Chicken Bowl

Chile Lime Chicken Bowl

Watermelon Margaritas

Watermelon Margaritas

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