Sweet Potato Crisps and Avocado Dip
These homemade sweet potato crisps, with a side of guacamole are quick and
delicious, the crisps are great as finger foods too. Children are generally a lot more active than adults and growing at a fast rate, so having a snack in between meals may give them a welcome boost. Generally smaller tummies fill up fast and energy is burnt off quicker (although all children are different). This is a quick healthy snack option that my little girl loves.
3 sweet potatoes
1 clove garlic, crushed
1 teaspoon fresh thyme leaves
1 ripe avocado
pinch of black pepper
1/2 fresh lime (no citrus for babies under 1 year: just omit and mash a plain avocado)
Preheat the oven to 170 C (fan oven)
Wash the sweet potatoes and thinly slice, skin on (I use my trusty mandolin but you can do the same with a normal knife). Toss the sweet potato slices in olive oil, crushed garlic and thyme leaves. Arrange on a baking tray and bake at 170C fan for 10 -15 mins or until cooked, turning halfway.
Meanwhile cut the avocado in half, remove the central stone and mash the green flesh in a bowl with a fork: add lime juice and black pepper to season (if using)
Remove the chips from the oven, serve on a big platter with the smashed avocado dip