Pea Guacamole with Sweet Potato and Beet Chips

Cook Time 15 minutes

Servings 4


Pea Guacamole
1 bag (450g) frozen green peas, thawed
2-3 tbsps extra virgin olive oil
2 tbsps fresh lime juice
2 tbsps coriander
2 tbsps mint
½ red chilli, deseeded and roughly chopped
½ tsp ground cumin seeds
Pinch of sea salt
1 garlic clove
Sprinkle of paprika

Sweet Potato and Beet Chips
2 beets, peeled and thinly sliced (use a mandolin)
1 large sweet potato, thinly sliced (I don’t bother to peel the sweet potatoes)
Olive oil cooking spray
Pinch of sea salt


To make Pea Gucamole, chuck all ingredients into a food processor and purée until smooth. Transfer to a serving bowl, sprinkle with paprika and serve.

To make Sweet Potato and Beet Chips, preheat your oven to 180C.

Generously spray 2-4 baking sheets with the olive oil cooking spray.

Place the thin slices on the baking sheet so they are not touching or overlapping.

Spray the top with the olive oil spray and sprinkle with your desired amount of sea salt.

Bake for 5 or so minutes, then remove the trays and flip the chips over.  Bake for another 5 or so minutes.  You really just have to watch the chips at the end to catch them at just the right time and not allow them to burn.  When they look like they are just starting to brown, they are ready.

Allow them to sit for a minute or so on the pan and they will crisp up.

To find out more about Gourmet Garden’s Lightly Dried Herbs and how you can make gourmet everyday, click .


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