Potato chips with spicy guacamole

Ingredients for 4 servings:

• 4 large potatoes
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp paprika powder
• 1 lemon(s), organic, juice and zest
• 2 avocados, ripe
• 1 red chili pepper(s)
• 150 g sour cream
• Salt and pepper, black
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly and remove any green bits. Slice them into thin (approx. 3 mm) slices using a slicer. Line a baking sheet with baking paper and brush with olive oil. Spread the potato slices evenly (preferably not stacked!) and sprinkle lightly with salt. Sprinkle dried herbs on top, if desired. Place the sheet in the oven for 30 minutes at 180°C (150°F) for the oven; 160°C (120°F) for the fan-assisted oven. Grate the lemon zest and set aside for further preparation. Juice the lemon. Halve and pit the avocados. Scoop out the flesh with a spoon and place it in a bowl. Mash with a fork, then immediately mix in the lemon juice and zest. Deseed the chili pepper and finely chop it, then add it to the avocado flesh in the bowl. Add the sour cream; season with salt, black pepper, and cayenne pepper. Mix everything well and purée if desired. Tip: Let it sit for at least an hour. Remove the tray of cooked potato chips from the oven and let them cool. Season the potato chips thoroughly on all sides in a bowl, in this case with sweet paprika. Have fun preparing them – and enjoy!