These chips stuffed with tomato and avocado are a rich and healthy snack, very tasty in summer.
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Ingredients10 portions
Preparation
Preheat oven to 375ºF. In a large bowl stir potatoes, oil, salt and pepper, stir and put on a baking sheet and bake 45 minutes, remove from the oven and cool a little. Cut them in half and empty them with a spoon and put them upside down on the tray and bake again so that the edges are crispy for 10 minutes. That potato that you took out can be used in another recipe.
While making a sauce with tomatoes, cilantro, avocado, lemon, cumin, salt and pepper. Fill the chips with this sauce, arrange in a platter and serve immediately.
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