Avocado White Bean Dip with Salt and Pepper Yam Chips

Avocados in our house don’t last long. Fear of them going bad is laughable. From the moment they are even close to ready one of us has our hands on it and in the belly it goes. If I plan to use them for a specific recipe, I better be vocal about it. Just because they were there when I went to bed and I plan to use them before lunch still doesn’t mean they’ll be there when I wake up. There’s no time of the day when avocados don’t seem to find there place on the plate.
You should know that we also live in Canada, not the cheapest place to buy them either. At a price that can range from one to two dollars a piece, they are also quite precious. In that sentence I realize I let the cat out of the bag, that I’m cheap. Being frugal led me to this recipe. It has all the goodness of guacamole but just stretches it out by quite a bit. Of course it also has the added bonus of protein and fiber (among others) that would even make my mom proud. She was frugal too. I called it a dip because that’s how most of this will get eaten but it works great as a topping for a sandwich, dip for veggies or even a topping for tostados.

Avocado White Bean Dip

  • 1/2 cup raw white beans or 1 can
    2 Avocados
    1/4 cup finely diced sweet white onion
    1 tsp ground cumin
    1/2 tsp salt
    1 jalapeno seeded and chopped
    Juice of 1 lemon or 1/4 cup lemon juice
    1 garlic clove minced

Make the beans according to the directions on the bag. Allow the beans to cool.

Add all the ingredients to a food processor and blend with the S Blade attachment until all the large chunks of beans and avocado have disappeared. You may choose to leave some texture. If making this by hand, using a potato masher or a fork,  mash the ingredients together until you reach the desired consistency.

Salt and Pepper Yam Chips

  • 2 yams
    1 Tbsp oil
    Salt and pepper

Preheat the oven to 250 F. Line several cookie sheets with parchment paper. Using a Mandoline or a very sharp knife slice the yams (peels left on if using organic) to approximately 1/16 of an inch thick (if using a mandoline this is the first setting).

Place them in a large bowl and toss with a little oil. Alternately, spread them out in a single layer on the baking sheets and spray with oil. A refillable hand oil pump works great. Sprinkle with salt and plenty of pepper. I only do the one side. Bake for 1 hour then flip and bake for another 40 minutes or so. Remove from the oven and allow the chips to cool. They will crisp up a bit once they cool. Repeat the baking process until all the chips are cooked. Place in an air tight container to keep fresh for up to 3 days.

I’m sharing this with The Healthy Home Economist, Midnight Maniac, My Sweet and Savory, Delightfully Dowling, A Southern Fairytale, Veggie Converter, Gluten Free Homemaker and Add a Pinch.

7 Responses to Avocado White Bean Dip with Salt and Pepper Yam Chips

  1. Shelley Alexander June 22, 2012 at 12:37 am #

    I have one word for these 2 recipes, YUM!!

  2. Racheal July 22, 2012 at 7:01 pm #

    Wow! This is delicious! I have to admit, I was a little scared because I am use to having “sweet” yams with the brown sugar and marshmellows at the holidays; have never had them any different. This is now a favorite of ours and I can see making this for a family get together :)

  3. VBerry July 27, 2012 at 10:25 pm #

    I use coconut oil in making my yam ‘chips’.  Very tasty!

  4. Joan Westaway January 10, 2013 at 9:36 pm #

    We call them golden sweet potatoes here in Australia! Love the idea of using them with an Avo dip like this! I’d often cut them into wedges like chunky chips and use either EVOO or coconut oil then bake them the same way as a veggie or stand-alone snack. Yummy! But they were not thin enough to crisp through!

    • France Morissette January 11, 2013 at 12:44 am #

      Golden Sweet Potatoes has a nice ring to it. I love to bake them like wedges too…so tasty.

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