Thursday, 16 September 2010

Chips and Dips

The other day we made chips and dips for dinner. We used the black bean dip and tortilla chip recipes from Ebi-kuns new cookbook Honest Pretzels, the recipes were easy to follow. I also thinly sliced sweet potato and we brushed them with olive oil and baked them along with the tortillas.
We also made guacamole, a tip for those in Japan (where avocado is quite expensive) add a small tub of silken tofu and blend, makes it go much further. The other dip was roasted pumpkin, yum. 


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