WHAT YOU NEED
For the Tuscan Chips
- 2 large baking/roasting potatoes, sliced thinly
- Oil for spraying
- ½ tsp of Tuscan seasoning
For the Guacamole
- 1 avocado, peeled and diced
- 2 medium sized tomatoes, diced
- 1 Tbsp sweet chilli sauce
- 1 Tbsp lemon or lime juice
- 1-2 Tbsp finely chopped parsley or chives
ROAST THE POTATOES
Don't peel them - you're throwing away the best bit! Place the potato slices in a single layer in a roasting pan. Spray with the oil and sprinkle with Tuscan seasoning. Bake at 200°C for 20-25 minutes or until golden brown and crunchy. Cut thin, spray light... slice the potatoes thinly so they go crunchy.
Spray oil is fantastic - you get a very thin layer of oil over the potatoes so you don't get much fat on them!!
MAKE THE GUACAMOLE
Make this while the potatoes are cooking. Mix all ingredients together, I like to leave it a bit chunky but you can make it really smooth if you prefer it that way. Makes 1½ cups.
