Avocado, Basil, and Pistachio Bruschetta with Crispy Sweet Potato Chips
Super Bowl Sunday is quickly approaching which means soon you will be swimming in a sea of dips, chips, and sips ( it took me 10 minutes to find a rhyme for dips and chips so lets just go with It :). )
I was SUPER (no pun intended) inspired by my latest trip to Nashville and after eating at the incredible plant-based restaurant, Eat Avo. There we had the most delicious bowl of crispy, warm sweet potato chips. I mean.... they were mouth watering, no words to be had kind of good. And let me tell ya, they were all a sweet potato chip should be—crispy on the outside, soft on the inside, and a perfect dipping mechanism. When I caught myself day dreaming about them on the plane ride home I knew I had to get to work.
And then It hit me, what's a good chip without a partner in crime? My tastebuds knew before I did....cue this incredibly fresh, bursting with flavor ‘avocado, basil, and pistachio bruschetta’. Take one bite of this dynamite combo and you'll forget there is anything else on the appetizer table.
Crispy Sweet Potato Chips
¼ cup arrowroot starch ¼ teaspoon garlic powder ½ tsp sea salt pinch coarse black pepper 1.5 tablespoons olive oil 1 large sweet potato, peel LEFT on, sliced into ¼ inch coins, (this is very important—you don’t want them any thicker and hinder the crispiness)
D i r e c t i o n s
Preheat your oven to 425F and line a large baking sheet with parchment paper. In a large Ziploc freezer bag add your arrowroot starch, garlic powder, sea salt, and pepper. Shake very well.
Add your sweet potato coins into a strainer and rinse them in cold water. Shake off excess water. Add your wet sweet potato coins into Ziploc. Seal tight and shake VERY well. You want both sides of the sweet potato to be covered in flour mixture!
Spread your coins onto the baking sheet. Drizzle your olive oil on your sweet potatoes and then toss coins with your hands.
Now spread the sweet potatoes out on the baking sheet, making sure none are close to touching.
Bake for 28-30 minutes, flipping coins at the halfway point! Mine were ready at exactly 30 minutes, edges should be very crispy!
Serve these alone or with a dip, like the bruschetta recipe below!
Avocado, Basil, and Pistachio Bruschetta
½ red onion, diced 1-2 small garlic clove, minced (based off garlic preference) 1/2 cup lightly packed fresh basil leaves, chopped 2 cups grape or cherry tomatoes, diced small (measured once diced) 1.5 tbsp olive oil 2 tablespoon (15 mL) balsamic vinegar 2 tsp. lemon juice 1 tsp honey 1/4 to 1/2 teaspoon fine sea salt, to taste 1/3 cup raw pistachios, rough chopped ½ large (240 g) ripe avocado, cut into small cubes
D i r e c t i o n s
Add your diced onion, garlic, tomatoes and basil into a large mixing bowl. Stir well to incorporate. Add your olive oil, balsamic, lemon , honey, salt ( start with ¼ tsp) and pepper. Stir until all is mixed well. Add your pistachios and your avocado. Toss well! Taste and adjust. I added a little more salt and lemon!