Chips with Fruit Dip and Avocado Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,258 cal. | (108 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 235 g | (203 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 141.5 mg | (1,179 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,201 mg | (30 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the chips
- 750 grams potatoes
- 1 l vegetable oil (for frying)
- Fruit dip
- 2 Passion fruit
- 100 grams Cucumber
- 50 grams Whipped cream
- salt
- cayenne pepper
- Avocado dip
- 1 Avocado
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 1 Tomato
- 2 sprigs cilantro
- 1 tsp lemon juice
Preparation steps
For the fruit dip, cut the passion fruit in half. Scoop out the pulp. Peel the cucumber, cut in half and scrape out the seeds. Puree the passion fruit and cucumber. Whip the cream until stiff and fold into the puree. Season with salt and cayenne pepper.
For the avocado dip, cut the avocado in half and remove the seed. Peel away the skin and crush the flesh. Peel and chop the onion. Peel the garlic and squeeze through a garlic press. Rinse the chilies, cut in half, remove the seeds and finely chop. Rinse the tomatoes, chop, and mix with the avocado, onion, garlic, and chilies. Season with salt, pepper, and lemon juice. Pluck cilantro leaves, chop, and sprinkle as a garnish.
Peel the potatoes and pat dry. Slice into thin slices. Pat dry again. Heat the oil. Fry the potato slices for 1 minutes. Remove. Heat the oil again and then fry the potatoes for 3 minutes. Remove with a slotted spoon and drain on paper towels.
Serve the chips with the dips.
