Banana Chips and Creamy Guacamole

Amie Valpone

Banana chips
cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

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

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!

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 and child: 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.)

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 and 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!

Per Serving:


Calories: 246

Carbohydrates: 33 g

Fat: 13 g

Protein: 5 g

Fiber: 7 g

Active Time:

20 minutes

Total Time:

3 hours