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Tuscan chips with guacamole

With Claire Gourley

This is what my little brother will rustle up if no one else is ready to eat . . . He has learnt to do a decent-sized batch because the rest of us swoop in when they smell ready! This is the minimum amount you will want to make - I often double (or triple) this. If you're in a real rush, use your favourite chutney or sauce but NOTHING beats this freshly made guacamole!


For the tuscan chips

2 large baking or roasting potatoes, sliced as thinly as possible
spray oil
1/2 tsp of Tuscan seasoning

For the guacamole

1 avocado, peeled and diced
2 medium-sized tomatoes, diced
1 tsp garlic paste or 1 clove garlic, crushed
1 Tbsp sweet chilli sauce or a few drops of Tabasco sauce
1 Tbsp lemon or lime juice
1-2 Tbsp finely chopped fresh parsley or chives



Don't peel them - far too much work and you throw 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. The trick is to slice the potatoes very thinly so they do go crunchy.


Make this while the potatoes are cooking. Mix all guacamole ingredients together. I like to leave it a bit chunky but you can make it really smooth if you prefer it that way. Makes 1 1/2 cups.


Serve chips with the guacamole.


There are lots of other seasonings you can use on the chips. Check out your supermarket - if you can't find Tuscan, there may be an Italian or herb one. I've also tried Moroccan seasoning and it's pretty tasty.


You can get a very thin, even layer of oil all over the food and yet you use much less oil than you would if you had to coat or toss it in oil. You'll see I use spray oil all the time - I think either olive oil or rice bran oil spray are kitchen essentials.

(TX: 18 October 2011)