Loaded fries
3
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A great thing about making your own home made chips is that you can make then as think or thin as you like. Tossing the chips in egg white before baking gives them a delicious crunch.
Ingredients
Potato(es)
760 g, (Buy 4x190g), cut into chips
Egg white
1 medium
Tomato(es)
4 medium, finely chopped
Red capsicum
1 medium, finely chopped
Fresh coriander
¼ cup(s), finely chopped
Red onion
¼ medium, finely chopped
Avocado
1 large, coarsely mashed
Lime juice
2 tsp
Extra light sour cream
⅓ cup(s), (80g)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place potato and egg white in a large bowl. Season with salt and pepper. Toss to combine.
2
Spread chips in a single layer on prepared trays. Bake for 25-30 minutes or until light golden.
3
Meanwhile, place two-thirds of the tomatoes in a medium bowl. Add capsicum, coriander and half the onion. Season with salt and pepper. Toss salsa to combine.
4
Place avocado, juice and remaining tomatoes and onion in a separate bowl. Season with salt and pepper. Toss guacamole to combine.
5
Serve chips with salsa, guacamole and sour cream.
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