HIPPEAS® Rockin’ Ranch™ Tortilla Chips paired with Avocado Salsa Verde

Exclusive Recipe By Celebrity Vegan Chef Matthew Kenney
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, he is the author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets.
Matthew has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation.
Currently, Matthew has 18 restaurants operating on five continents throughout nine international cities.
Learn more here:


Avocado Salsa Verde


2 tbs neutral oil (canola,
vegetable or grapeseed)
8 tomatillos
1 small white onion
1 tbs salt
2 poblano pepper
2 jalapeno pepper
1 serrano pepper
1 bunch cilantro
1 avocado
The zest and juice of 1 lime


Heat the oven to 500 degrees and line a baking tray with foil. Peel the tomatillos from their skins and quarter the onion. Place the peppers onions and tomatillos in a bowl and toss with the oil. Place the vegetables on the tray and roast until soft and blackened. Remove the tray from the oven and allow the vegetables to cool enough to handle, Cut the peppers in half and remove the seeds. Place the vegetables and the remaining ingredients in a blender and puree until smooth.

To Serve

Serve the dip in a bowl with HIPPEAS® Rockin' Ranch™ tortilla chips. You can garnish the dish with sliced red radishes, chopped scallions and picked cilantro leaves if you’d like.