Once you try this recipe you’ll love finding cheap ripe avocados in the supermarket that are like 8p so you can make it! That’s how this recipe came about plus the ripe, softer avos are the perfect ones to use as you’ll get a smoother result without lumps, although even with lumps it’s still da bomb!
I was honestly sweating when eating this, so although 1 teaspoon doesn’t sound like much, definitely taste as you go along making it and adjust to your tastes if you do somehow want it hotter!
Creamy, spicy, hella hot!
I’ve given a recipe for easy courgette chips alongside the mayo but feel free to use it on a sandwhich or in my savoury kale crepe recipe.
I love using courgette like this as the crispy texture really elevates these chips so you don’t feel like you’re missing anything just because they’re not potato based chips, plus it’s a great way to add another 1/5 a day, is super cheap and available in all supermarkets.
Bitta dip anyone?
Recipe
Mayo (2 small portions)
100g ripe avocado flesh
30ml water (2 Tbsp)
1 tsp apple cider vinegar/lemon juice
1 tsp chipotle paste
Courgette chips (serves 1)
1 courgette
1 egg
2 heaped Tbsp oats/ground almonds (or a mix of each)
sprinkle of nutritional yeast/parmesean
spices of choice (I like paprika, garlic powder, chilli & black pepper)
Directions
Preheat oven to 180c
Chop courgette into chip shapes
Mix the egg in a bowl and dry ingredients in a separate bowl
Dip the chips into egg mix then dry mix then add to a baking tray & bake for 15-18mins until golden & crispy
For the mayo, simply blend together in a small *food processor until smooth (using a ripe avo means no lumps so really aim to get a ripe one) then serve with the chips/chosen food
*Note: you can also use a hand blender to process the mayo if you don’t have a small food processor, but the later is my preferred choice
If you make my “mayo” then tag me on social media and show me what you used it on!
