Guilt Free Chips 'N' Dip

I'm now on day 6 of my diet. And it is HARD! All I want is a giant- ass pack of doritos complete with dip. So to satisfy my carby cravings the twin concocted some guilt-free tortilla chips and a healthy low- fat dip of her own for me. These are so versatile and will go with literally any dip, so expect a load more dip recipes coming soon!

Guilt Free Chips 'N' Dip

Ingredients (Serves 2) 

Chips: (approx. 200 calories per serving)

• 2 plain tortilla wraps 
• Olive oil spray 
• Salt and pepper to season 

Dip:

• 5 medium sized carrots
• 1/2 courgette
• pinch of thyme
• (even smaller!) pinch of coriander - can be overpowering
• 1 heaped tsp chia seeds 
• 1/2 tsp sweetener
• 1 tsp olive oil
• 250 ml water 
• salt and pepper to season 

Method:

Dip:

• Preheat oven to 200 degrees Celsius. Peel carrots and chop into 1/2cm circles and repeat with the (unpeeled!) courgette.
• Spay a baking tray lightly with the olive oil spray then toss in the veg so its slightly coated. Roast in the oven for 20 mins, turning over every 5 mins.
• Put cooked veg into a blender along with all the other ingredients and half the water. Blend the mixture. You may need to pause several times to pull chunks up from the bottom so they blend better. Slowly add the rest of the water as you blend. You may need to add more depending on how thick you like your dip. 

Chips:

• Use a pizza wheel to cut the tortilla wraps into small tortilla-sized triangles.
• Spray a baking tray with olive oil then add the tortilla triangles. Spray the top of the tortillas lightly then season to your taste. You'll need a bit more salt and pepper than you think. 
• Bake for 5 mins then turn over and lightly re-season then bake for another 2 mins. 

Notes:

• Experiment with different seasoning. Great combos are: garlic salt, paprika, chilli and garlic..