fbpx

Mexican Loaded Chipping Potatoes

Ingredients

Method

STEP 1

Preheat oven to 220° and line 2 baking trays with paper.

STEP 2

To make the chips, par boil chips in salted water over a medium-high heat for 8-10 minutes, or until cooked but keeping their shape. Drain and leave to steam dry. Once dried toss chips through 2 tablespoons olive oil and a good pinch of salt. Lay chips flat on the tray and bake for 25-30 minutes, turning halfway through. Cook till golden and crispy.

STEP 3

While the chips are cooking, make the black bean braise. Heat the remaining oil in a large frying pan over medium heat. Cook onion and capsicum for 3-4 minutes or until softened. Add coriander stems, garlic and paprika and cook for a further minute or until fragrant. Stir in tomatoes and black beans. Reduce heat and simmer for 5-6 minutes or until sauce is thickened and reduced. Keep warm till chips are ready.

STEP 4

To serve, place chips on to a serving plate, top with black bean braise, garnish with spring onion, avocado, coriander leaves and a squeeze of lime.

By Callum and Themis from Sprout | @sproutadl

Print Recipe

Share Recipe

Reviews

0.0 out of 5 stars (based on 0 reviews)
50%
40%
30%
20%
10%

There are no reviews yet. Be the first one to write one.

Food is for sharing

If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.

  • This field is for validation purposes and should be left unchanged.

Family Favourites

  • 60
  • 4
  • Medium
Carisma Mexican Loaded Chips
  • 30
  • 6
  • Easy
Bruno Mitolo’s Home Cooked Chips
  • 20
  • 3-4
  • Easy
Carisma Potato Mexican Breakfast Hash