Guacamole & Parsnip Chips

Easy to Make

Guac on everything please!!! Why and how is it so incredibly magical?! This recipe will have you never heading out for GUAC again, it’s THAT good.

Guacamole & Parsnip Chips


2 Medium sized Avocados
2 tbs nutritional yeast
1 pinch of pink Himalayan salt
1 pinch of cracked black pepper
1 tomatillo (chopped roughly into small cubes)
1 jalapeño (grated)
1/2 bell pepper (grated)
2 tbs tahini
1/2 lime
1 large parsnip

Guacamole & Parsnip Chips


Parsnip Chips
– Peel parsnip and slice with either a mandolin or knife approximately 1/8 inch thick
– Pre heat oven to 350 degrees. Lightly spray cookie sheet with coconut oil
– Lay parsnip on the baking tray and cook for 15mins. Follow by 5 mins under the broiler so they crisp up oh so nicely

– Remove skin and seed from the avocado, place flesh in a small mixing bowl. Mash up with a fork. Don’t go too crazy- I like to keep this quite “rustic” so it’s texturally exciting.
– Once Avo is roughly mashed add in tahini, nutritional yeast, salt and pepper. Give it a stir.
– Add tomatillo, jalapeño and roughly stir through. Yes rustic is key! Top with nutritional yeast (yes vegan fairy dust) and a jalapeño annnnnnnnd Tadaaaaaa GUAC for daaaaaays!

Serve with the parsnip chips, veggies, top your salads with it, bathe in it the options are endless really haha.

Guacamole & Parsnip Chips

Nutritional Info (Serves 4)
Calories 218
Carbs: 16
Fat: 16
Protein: 5
Sugar: 2

Bec Donlan

Bec Donlan, founder of Sweat with Bec, is a personal trainer, holistic coach, food fanatic if not somewhat nutrition obsessed.

From one on one training and clean eating recipes to training accessories. Bec has created an all encompassing lifestyle change with sass. It's about looking your best and becoming the best version of yourself, without feeling deprived.

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