Homemade Chips with Guacamole
Serves: 2-4
  • 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
  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.
Recipe by Simply yum at https://www.simplyum.com/homemade-chips-with-guacamole/