I sea chips with pea guacamole and tomato salsa

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema
Lieke Boerema@dutchfoodheritage
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"These chips make it almost healthy to eat tasty chips ­čśë."
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Ingredients 

Seamore’s Seaweed Chips

For the sweet pea dip

200 g frozen peas

┬╝ jalape├▒o or more for a spicier version

Bunch of chives

3 tbsp lime juice

4 tbsp olive oil

For the fresh tomato salsa

200 g cherry tomatoes

┬Ż clove of garlic

┬Ż onion

Parsley

1 tbsp lime juice

2 tbsp of olive oil

Preparation

Sweet pea dip

Cook the peas for about 2 minutes or until hot. In the meantime, you can finely chop the chives and jalape├▒o. Once the peas are cooked, you can drain them. Puree the peas with the chives, jalape├▒o, salt, pepper, lime juice & olive oil.

Tomato salsa

For the salsa you can choose whether to use the blender or chop all the ingredients. I personally like to use a fine grater to crush the garlic. Season the salsa by adding some salt, pepper, lime juice & olive oil.

Serve the nachos with the two dips and enjoy!­čĺÜ

You need the following product to prepare this dish:

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