Kids come home hungry from school and this snack is a great alternative to sugary baked goods. Play around with the ingredients you use to make the wedges. Here I've used potatoes but these are lovely made with sweet potato and carrots too.
5 potatoes, skin washed
2 tbsp coconut oil
1 tbsp dried Italian herbs
1 large avocado
¼ cup seeds, for serving
Preheat oven to 220°C and line a flat baking tray with baking paper.
Cut cleaned potatoes into wedges and place on tray with half the coconut oil and a dusting of dried herbs. Bake for 25 minutes or until skins are crispy.
In a bowl, combine avocado with remaining coconut oil and mash together until they form a chunky dip.
Plate wedges with the dip dolloped on top. Sprinkle with seeds.
Coconut oil has a high smoking point, meaning it can be used when cooking at high heats, i.e. 220°C. It also has fantastic digestive and anti-inflammatory properties, making it ideal to include in the whole family's diet.