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Watercress guacamole with homemade vegetable crisps recipe

Watercress guacamole with homemade vegetable crisps recipe

16 ratings

In partnership with British Heart Foundation

With its strong peppery flavour, watercress really adds a punch to this creamy guacamole. Rather than picking out the leaves for a salad, this recipe makes the most of the veg by blitzing it all into a delicious dip for homemade root vegetable crisps - no need to peel anything, just slice and bake for a colourful, healthy snack. This recipe is also vegan, dairy-free and gluten-free. See method

  • Serves 4
  • 15 mins to prepare and 20-25 mins to cook
  • 229 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 125g frozen peas
  • 1 tbsp sunflower or vegetable oil, plus extra for greasing
  • 2 beetroot, very finely sliced
  • 1 sweet potato, very finely sliced
  • 1 parsnip, very finely sliced
  • 1 ripe avocado
  • ½ x 85g bag of watercress

  • 1 spring onion, roughly chopped
  • 1 lemon, juiced
  • 1 tbsp pumpkin seeds

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 13%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 22.3g Protein 5.2g Fibre 5g


  1. Blanch the peas in a pan of boiling water for 3-4 mins, until cooked. Set aside until cool.
  2. Heat the oven to gas 6, 200°C, fan 180°C and brush 1-2 baking trays with a little oil. Toss the finely sliced veg with 1 tbsp oil. Spread out on the oiled trays and bake for 10 mins. Turn the vegetables and bake for 5-10 mins, until crisp. Cool on wire racks.
  3. For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth.
  4. Drain the peas, then add to the food processor and pulse to roughly chop. Taste and add a splash more lemon juice if needed, then transfer to a bowl. Garnish with the pumpkin seeds. Serve with the crisps.

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