Crispy Avocado Chips With Butter Bean Dip and Mango Salsa | Avocados from Mexico

Ingredients

• 2 ripe avocados from Mexico
• 2 cups (500 ml) freshly grated Parmesan
• 3 tsp (15 ml) lemon juice, divided
• 1 can butter beans (drained and washed)
• 2 cloves roasted garlic
• 1 tsp (5 ml) onion powder
• 1 tbsp (15 ml) tahini
• 1 tsp (5 ml) chopped parsley
• 1 cup (250 ml) ripe mango, peeled and cubed
• 1 tsp (5 ml) thyme, finely chopped
• 2 tbsp (30 ml) scallions, chopped
• ¼ cup (60 ml) red onion, diced
• ¼ cup (60 ml) English cucumber, peeled and diced
• 1 tsp (5 ml) cilantro, finely chopped
• ½ scotch bonnet pepper
• 1 tsp (5 ml) lime juice
• 1 tsp (5 ml) red wine vinegar
• 1 tsp (5 ml) olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste