Summary

Ingredients

• 2 avocado (s), ripe
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 600 g parsley root (s)
• 2 tablespoon butter
• salt and pepper
• possibly cayenne pepper

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Instructions

1. Halve the ripe avocado, remove the pulp with a spoon and puree with lemon juice and oil. Season to taste with salt, pepper and cayenne pepper.
2. Peel the parsley roots and cut or slice into very thin slices (approx. 2 - 3 mm). Heat the butter in a pan and fry the root slices over medium heat, turning several times.
3. When the chips have a nice color, simply drain on kitchen paper, season with salt and serve with the dip while still warm.