Chips and Guacamole Recipe
7:23 PM
Difficulty level: Easy
Total time to make: 40 minutes
No of servings: 2
Ingredients for chips:
Russet Potato 2nos/275g
Salt Season Accordingly
Method to steps for chips:
- Wash and scrub russet potato clean. Potato skin is a rich source of iron and thus do incorporate them in your diet. To remove potato skin, peel off using a peeler or vegetable knife
- Finely slice potato into thin circle. Use a mandoline slicer for better consistency and result.
- Soak in water for 40 minutes to remove excess potato starch
- Pat dry potatoes with paper towel.
- Fry potatoes at 190ºC or 375°F until lightly golden brown.
- (Pringle effect) While the chips are frying, use a pair of tong to grab the side of each slice of potato chip, remain in that position until it has formed the pringle shape.
- To reinforce the pringle shape, cool down the chips using a wire rack. Season with salt immediately.
Ingredients for guacamole:
Avocado 1no
Lime Juice 2tsp/8.2g
Big Tomato 1no/117g
Diced Red Onions 3tbsp/32g
Minced Coriander Leaves 1tbsp/3.5g
Minced Garlic Clove 1/2no/ 1.5g
Tabasco 1/2tsp/3.2g
Sugar 1 & 1/2 tsp / 8.5g
Salt 1/4 tsp/2g
Pepper 1/8tsp/0.3g
Method to steps for guacamole:
- Split avocado in half. Whack the pit with a knife, twist and dislodge it.
- Spoon avocado flesh. Mashed half of the avocado and finely dice the another half. Place them in a bowl.
- Immediately, drizzle with lime juice to prevent them from turning brown.
- Remove seeds and stem. Finely dice the tomato and place them with the avocado.
- Add in the rest of the ingredients.
- Mix well and chill in the refrigerator for at least 1 hour for better flavour.
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