In our latest issue:

  Green gifts galore, a Caribbean vacation, yummy holiday recipes.   See more >
KIWI magazine

banana chips

This recipe combines fruit crisps and a veggie-packed version of guacamole for a healthier take on the classic chips-and-dip appetizer. It’s a tasty, gluten-free dish your family is sure to enjoy!

Active time: 20 minutes

Total time: 3 hours

Ingredients

  • 3 large ripe bananas
  • 6 Tablespoons lemon juice, divided
  • 1 large ripe avocado
  • 4 ounces baby spinach
  • 4 Tablespoons tahini
  • Pinch ground cumin
  • 1 ½ Tablespoons fresh cilantro
  • Sea salt and freshly ground pepper, to taste
  • Water, if needed

Directions

  1. Parent: Preheat oven to 225°F.
  2. Child: Prepare a baking sheet by covering it with parchment paper.
  3. Child: Peel the bananas.
  4. Child: Using a dull plastic knife, slice bananas into ¼-inch diagonal slices and transfer to baking sheet.
  5. Child: Brush banana slices with lemon juice, using about 3 Tablespoons total.
  6. Parent: Bake in the oven for 1 hour, flipping halfway through, or until bananas are dried and crispy. Remove from oven; set aside to cool for 1 hour or more. (Chips will become crispier as they cool.)
  7. Parent & Child: For the dip, start by peeling and pitting the avocado.
  8. Child: Using a plastic knife, slice the avocado into pieces.
  9. Parent: Steam spinach over medium heat in a saucepan with water until wilted, about 2-3 minutes. Remove from heat and transfer spinach to a food processor.
  10. Parent & Child: Add cooked spinach, 3 Tablespoons lemon juice, and remaining ingredients to the food processor; pulse until very smooth. Add a tablespoon of water at a time, if needed, for a smoother consistency. Transfer to serving bowl and enjoy with the chips!

Variation

Makes 4 Servings

Per serving: 246 calories, 13g fat, 5g protein, 33g carbohydrates, 7g fiber, 13g sugar

Make it A Meal

For a drink:

Try Blueberry Lemonade, a kid-friendly version of a classic agua fresca. Find the recipe at kiwimagonline.com/blueberrylemonade.

For a main dish:

We love our No-fuss Burrito in a Bowl recipe because it’s gluten-free and delicious! Head to kiwimagonline.com/burritobowl for instructions. (Or check out our vegan Lentil Taco recipe.)

For a dessert:

Healthy Watermelon-Lime Popsicles offer a subtly sweet treat. See kiwimagonline.com/watermelonpops for the recipe.
Advertisements
Advertisement
Advertisement
© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy