Ingredients
- Potatoes
- Olive Oil
- Sea Salt
- Avocado
- Garlic
- Red Chile
- Cilantro
- Lime, Juice Of
- Salt & Fresh Ground Pepper
Instructions
- Bake the potatoes
- Raise the oven temperature to 425 degrees
- Halve the potatoes and scoop out the flesh to leave a 1 / 4 inch thick shell
- Cut each half into 4 strips, place in a bowl and toss with the oil
- Arrange the strips, skin-side down, on a sturdy baking sheet
- Sprinkle with coarse sea salt and bake for 20 minutes or until the strips are crisp and golden brown
- Make the guacamole: place the avocado flesh in a bowl and mash with a fork until fairly smooth
- Stir in the garlic, chili, and cilantro
- Add lime juice and salt and pepper to taste
- Transfer to a bowl and serve with the crispy skins