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Chips have long been one of the most popular and versatile of dishes known to culinary science. In fact most countries have taken up the potato chip challenge and produced their own diverse array of dishes based around this popular tuber. Here we take a look at potato chips with a Mexican spin.

Ingredients

• 1 Kg Frozen Straight Cut Potato Chips
• 1 Avocado
• 1 Tomato
• 1 Medium Red Onion
• 2 Teaspoons Lime Juice
• 1 Pinch Freshly Ground Black Pepper
• Sour Cream, Sumac, Coriander Leaves and Lime Wedges (to serve)

Method

1. Preheat oven to 210 degrees C. (180 degrees C. for a fan forced oven)
2. Line a baking sheet with baking paper (use non-stick cooking spray if you prefer)
3. Cook potato chips as per directions on packet
4. Seed and dice tomato
5. Peel and dice avocado
6. Peel and finely dice onion
7. Add avocado, onion and tomato to a small bowl. Drizzle lime juice over avocado mix. Add a pinch of freshly ground black pepper and then toss the avocado mixture to ensure uniform coverage of well combined avocado mixture.

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Serving

Place servings of chips into bowls and top with a dollop of sour cream and avocado mixture. Then sprinkle a little sumac and coriander leaves over each serving. Add some lime wedges for garnishing. Enjoy!

Yield: 4 Serves