Mexican Loaded Chipping Potatoes




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


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.


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.


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

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