This Chimichurri Guacamole & Roasted Carrot Chips

Ingredients

• 1 lb carrots with stem and leaves
• ½ cup olive oil
• ½ Tbsp cumin
• ¼ tsp salt
• 1 cup parsley
• 1 ¼ cup cilantro
• 2 Tbsp red wine vinegar
• ½ tsp crushed red pepper
• 1 Tbsp garlic, minced
• 2 Tbsp lime juice
• ½ cup red onion, minced
• ¼ cup jalapeno, minced
• ¼ cup tomato, diced
• 2 avocados, pitted

Method

• Preheat oven to 250F. Rinse all vegetables and avocados.
• Remove stems from carrots and set aside.
• Cut carrots into 3 inch pieces and thinly slice with mandoline or peeler.
• Lightly coat carrot slices with olive oil and lay flat on a sheet pan.
• Bake for 60 minutes or until carrots are dehydrated and crunchy.
• Combine carrot leaves, parsley, cilantro, red wine vinegar, crushed red pepper, garlic and 1 Tbsp lime juice in blender. Add in remaining olive oil while blending.
• Mix in red onion and jalapenos to chimichurri.
• In a separate bowl, mash avocados with a fork until desired consistency. Stir in tomato and lime juice.
• Mix in about one third of the chimichurri into mashed avocado until smooth.
• Serve guacamole in a large bowl. Create a bowl-like trench in the middle of the guacamole and pour in remaining chimichurri. Top with roasted carrots. Enjoy!