Healthy corn chips and dips for the kids

I try and limit my children's processed food and salt intake but still try not to deprive them of enjoying a variety of food and treats. These corn chips are made of mountain bread which are basically very thin corn wraps that are toasted in the oven. They are cholesterol free, low in salt and sugar and are perfect for making into crunchy chips. My kids think having chips is such a treat especially when I make some dips to go with them. If I don't have time or if my kids are too hungry to wait (which happens quite often!) then I just serve thick natural style yogurt as a dip.

To make the avocado dip, mash in a bowl half an avacado with 2 tbs natural yoghurt or ricotta and a dash of lemon juice. (the lemon juice is just to stop the avocado from browning so if the dip is going to be eaten straight away, it's not necessary)





For the second dip roast a whole sweet potato for ~45 mins in 200C (fanforced) oven or until soft. Allow to cool and discard skin before mashing the sweet potato with 2 tbs natural yoghurt or ricotta.





For the corn chips you need one packet of corn mountain bread. Cut into triangles and place in a 180C oven for a few minutes until lightly brown and crisp. Serve with dips and cucumber fingers or any other vegie stick (ie carrot or celery) and let the munching begin!