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!
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!
Carbohydrates: 33 g
Fat: 13 g
Protein: 5 g
Fiber: 7 g