Crispy Smashed Potato Chips With Guacamole
Smashed Crispy Potato Chips are another side dish served differently. Next to a guacamole dip, these crispy and delicious potatoes taste heavenly!
Calories: 905kcal
Equipment
- air fryer
Ingredients
- 8 medium-sized Yukon potatoes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika seasoning
- Rosmarin
For the Guacamole dip:
- 2 avocados
- 2 cloves garlic
- a handful parsley
- a handful cilantro
- 2 tbsp olive oil
- nuts (optional)
Instructions
- Wash potatoes in cold water, and with a kitchen towel, pat dries them.
- Take a large pot and place potatoes inside, covering one-inch cold water. Add a pinch of sea salt and bring to a boil. When the water starts boiling, lower the heat for about 10-15 minutes or until soft inside.
- Take a baking tray and lay a sheet of parchment paper. Drizzle some olive oil and arrange the potatoes on the oiled baking paper. With the help of a knife, carefully cut potatoes in crosses, and with the back of a cup, press them down until they are about ΒΌ inch thick.
- Drizzle some olive oil, and sprinkle the seasoning.
- Bake potatoes in a preheated oven at 350F (180C) for 25-30 minutes or until they are crispy golden brown.
- Meanwhile, prepare the guacamole dip. Add avocados, garlic, parsley, cilantro, nuts, and olive oil in a hand-blender. Blend for 1 minute until it looks like a puree, not a liquid sauce.
- Once the potatoes are ready-cooked, take them out of the oven and nicely place them on a platter. Enjoy next to anything.
Nutrition
Calories: 905kcal | Carbohydrates: 38g | Protein: 9g | Fat: 87g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 60g | Sodium: 2356mg | Potassium: 2001mg | Fiber: 28g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 3mg