Plantain crisps with guacamole and salsa

Serves 10-20

1 plantain, with the skin on, cut into thin slices
Vegetable or corn oil for frying
1 large ripe avocado or two small ones
The juice of half a lime
½tbsp chopped chives
½tbsp crème fraîche
Sea salt
A good pinch of pimenton
For the salsa
1 medium red chilli, finely chopped
½tbsp olive oil

Heat a centimetre or so of the oil in a frying pan and cook the plantain slices for a couple of minutes on each side until crisp, remove from the pan and transfer on to some kitchen paper and scatter with a little salt.

Mash up the avocado with the lime, chives and crème fraîche and season with salt and pimenton.

For the salsa, heat the oil in a pan, cook the chilli for 10 seconds; remove from the heat.

Spoon about a teaspoon of the avocado mixture on to each slice of plantain and sprinkle a little chilli salsa on top.