Chips with Sauces

Ingredients

• 750 g long, waxy potatoes
• 1 l oil (for frying)
• 2 passion fruits
• 100 g cucumber
• 50 g Heavy cream
• Salt
• Cayenne pepper
• 1 Avocado
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 1 tomato
• 2 sprigs cilantro
• 1 tsp lemon juice

Instructions

1. 1.

   For the fruit dip, halve the passion fruits and remove the seeds. Peel, halve, and deseed the cucumber; blend both with a blender until smooth. Whip the cream to stiff peaks, fold into the puree, and season with salt and cayenne pepper.

2. 2.

   For the avocado dip, cut the avocado in half, remove the pit, scoop out the flesh, and mash finely. Peel and grate the onion. Peel and press the garlic. Wash, halve, deseed, and finely chop the chili. Wash and finely dice the tomato; combine all with the mashed avocado, seasoning with salt, pepper, and lemon juice. Remove cilantro leaves, chop, and sprinkle on top.

3. 3.

   Peel, wash, and pat dry the potatoes; slice thinly with a mandoline, pat again dry. Heat the oil. Fry potato slices for 1 minute, remove, reheat oil, and fry remaining slices for another 3 minutes. Use a slotted spoon to lift them, drain on paper towels, and serve with the dips.