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 😉."
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Ingredients 

Seamore’s Seaweed Chips

For the sweet pea dip

200 g frozen peas

¼ jalapeño 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

½ clove of garlic

½ 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 jalapeño. Once the peas are cooked, you can drain them. Puree the peas with the chives, jalapeño, 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!💚

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