Dirty Kitchen Secrets

Let's Salsa

Posted on 19. Jun, 2008 by Bethany in Condiments & Sauces, Dips, Dips & Condiments, Entertaining, Nibbles, Recipes, Sauces, veggie

Here’s a quick snack for you to enjoy while waiting for the Lebanon feature post. And guess what it’s healthy! Just some good ol’ avocado, tomatoes and oven baked crisps. It’s so easy I literally make it almost every day!

For the potato crisps:

4 medium potatoes- peeled if you wish

1 tbsp freshly chopped tarragon

1 tbsp freshly chopped sage

1/4 cup olive oil

salt and pepper to taste

Preheat oven to 375/190/5. Using a mandoline or just a knife, finely slice the potatoes. Wash them under cold water and then pat dry with a clean tea towel. Rub with olive oil, tarragon, sage, salt and pepper. Place in a large pan and make sure they are spread out. Try to keep as many potatoes off each other, this will ensure you get the right crispiness. Cook in oven for around 45 minutes or till crispy.

For the Avocado Salsa:

2 ripe avocado- mashed

4 medium tomatoes, finely chopped and mildly salted

1 lemon, juiced

1 medium red onion, finely chopped

2 tsp finely chopped ginger

1/2 chilli, medium flavor and finely chopped

4 tbsp finely chopped coriander

4 garlic cloves- mashed

2-3 tbsp olive oil

1 tsp salt

Freshly cracked pepper

Add all the above prepared ingredients except for the tomatoes and mix well. Now add the tomatoes mix and place in the refrigerator till potatoes are ready.

Note: you can substitute the potatoes and serve it with tortillas. This is a part of a healthy diet we are trying to follow and tortillas are not approved! However, I did not really miss them and I am totally obsessed with chips and salsa ( Don’t forget the margharitta!) Also, you can substitute fresh tarragon and sage with dried. This saves well. The avocado salsa is still delicious the next day. All you need to do is throw the crisps in the oven for 10 minutes and they’re crisp again!

Tags: Avocado Salsa, crisps, potato chips, tomatoes