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Mike’s Fresh Homemade Guacamole Dip and Oven-Baked Crispy Potato Chips

Move over artificially flavored potato chips and processed guacamole. Here come two recipes by Food Sharing Network guest contributor Michael Amoroso, licensed realtor and branch manager for Coccia Realty in Lyndhurst, New Jersey.

Michael has a tremendous passion for his career and takes his work seriously, but when it’s time to unwind and relax, he loves making some “good food” at home. In addition to his full-time real estate career, Michael is an exercise enthusiast, master fitness trainer and partner at VIP Fitness Studio in Lyndhurst. He also enjoys wine tastings and the culinary arts.

His recipes for Fresh Homemade Guacamole Dip and Oven-Baked Crispy Potato Chips easily trump their packaged commercial equivalents as tasty dishes that are also a healthy choice.

Mike’s Fresh Homemade Guacamole Dip

and Oven-Baked Crispy Potato Chips

The Basics:

  • 2 potatoes, washed and scrubbed clean
  • 2 ripe Haas avocados
  • Olive oil cooking spray
  • Sea salt
  • Black pepper
  • Dried cilantro
  • ½ cup (approximately) ripe cherry tomatoes
  • 1 lime
  • 2 cookie sheets
  • Aluminum foil
Michael Amoroso enjoys hard work and a good time.

Michael Amoroso enjoys hard work and a good time.

Preparation of Guacamole Dip:

Peel and pit avocados.

Cut avocados into slices and place in medium size bowl.

Dice up a handful or ½ cup of cherry tomatoes and set aside.

Mash or muddle the avocados to a smooth consistency with some light chunks of avocado remaining.

Cut the fresh lime and squeeze its juice over the avocados.

Add diced tomatoes, sea salt, black pepper and a dash of cilantro.

Mix the ingredients with a serving spoon.

Set aside mixture in refrigerator to chill while you make potatoes.

Preparation of Baked Chips:

Preheat oven to 375 degrees.

Cut potatoes into 1/8” thick slices. If you cut them too thin (make them transparent), they will burn.

Cover 2 cookie sheets with aluminum foil and spray with olive oil.

Worth the effort!

Worth the effort!

Arrange potato slices on cookie sheets in one layer.

Spray potatoes lightly with olive oil.

Season potatoes lightly with sea salt and black pepper.

Bake for about 30 minutes, flipping potatoes every 10 minutes. Be sure to spray lightly and season again when flipping. Bake until chip turns a light golden tan or cook to your taste. Michael recommends a good measure of crunchiness so the chip can scoop up the freshly made guacamole.

Great as an appetizer accompanied with a margarita or a Corona Light. Also excellent the next day as a leftover snack at work.

Photos courtesy Michael Amoroso

3 Responses to “Mike’s Fresh Homemade Guacamole Dip and Oven-Baked Crispy Potato Chips”

  1. Dee says:

    Wow! I am impressed. Would love to have some at our next holiday gathering.

  2. ANITA LE FANTE says:

    This receipt sounds great and seems very easy to make. I can’t wait to try it. Good Job Michael.

  3. Truly an inspiration fr many

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