Homemade Chips with Guacamole



Homemade Chips with Guacamole

Is it movie night? Then it’s guacamole night too! Add some homemade chips to the whole deal and I’m sure you’re going to have a great time.

But what is guacamole? Basically it’s mashed avocados with a dash of salt. I know that doesn’t sound like much, but we’re going to make it beautiful by adding onions, cilantro, tomatoes, chili peppers and topping everything off with freshly squeezed lime juice.

But, that’s still not enough for it to be as awesome as we want. The whole success behind this sauce is the avocados. You need to use ripe ones. So, when shopping for ingredients, check the ripeness of the avocado by gently pressing it. If there is a little give, then the avocado is ripe. If it’s too hard or too soft avoid them. They will not taste good.

Homemade Chips with Guacamole
Author: 
Serves: 2-4
 

Ingredients
  • 6 large potatoes, thinly sliced
  • 2 ripe avocados
  • 1 medium size red onion, minced
  • 1-2 chili peppers, stems and seeds removed, minced
  • 2 tablespoons of coriander leaves, finely chopped
  • 1 tablespoon of fresh lime juice
  • 3 medium size ripe tomatoes, peeled, seeds and pulp removed, chopped
  • salt
  • freshly ground black pepper

Instructions
  1. Fill a large pan with sunflower oil and heat it up. Add a handful of the sliced potatoes and cook until beautifully golden. Don’t let them stick together, because they will become soggy. Repeat until all the potatoes are done.
  2. Cut the avocados in half, remove the seed, scoop the avocado out of the peel and put it in a bowl. Using a fork mash the avocados, but not too much, you still want it to be a little chunky in the end.
  3. Add the onion, the coriander leaves and the lime juice. Season with salt and pepper and stir. Add the chili peppers, but be careful, so you don’t make the guacamole too hot. Start by adding only half of the chilies and if you prefer it hotter add some more.
  4. Add the tomatoes and stir again. I recommend you eat the guacamole as soon as it’s done, because it tends to oxidize quickly. You can refrigerate it for a couple of hours, but you need to cover it with a plastic wrap, pressing the wrap onto the surface of the guacamole thus pushing the air out.

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