Bread chips with guacamole and salsa picante
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
For the chips:
- 1 IBIS Stone Oven Baguette Classic
- 2 tbsp. sunflower oil
- 1 tsp dried rosemary
- 1 tsp salt
For the dips:
- 1 red onion
- 1 clove of garlic
- 2 tomatoes
- 1 green chilli pepper
- Salt
- chilli powder
- Cumin
- 1 ripe avocado
- juice of 1/2 lime
- 1 tablespoon coriander leaves
Instruction
Cut the baguette into approx. 2 mm thin slices. The easiest way to do this is with a bread slicer. Preheat the oven to 180 °C and line a baking tray with baking paper. Spread the bread slices on it.
Mix the sunflower oil with the rosemary and brush the bread slices thinly with it. Sprinkle with salt and bake for about 20 minutes until the slices are crispy and lightly browned. They should not get any darker. Then remove and leave to cool.
For the dips, peel and finely chop the onion and garlic clove and divide half between 2 bowls. Wash the tomatoes, remove the stalks and finely dice the flesh. Wash the chilli pepper and cut into fine rings. Put both in a small bowl. Season the salsa picante with salt, chilli powder and cumin.
For the guacamole, cut the avocado in half, remove the pit and separate the flesh from the skin. Place in the other bowl with the lime juice and mash with a fork until creamy. Fold in the coriander leaves and season the guacamole with salt and cumin. Serve both dips together with the bread crisps.
