12 wonton skins
Vegetable oil, for brushing
1 long red chilli
2 ripe avocadoes
½ tsp smoked paprika
juice of 1 lime
½ cup chopped coriander leaves
Roast chilli on an open flame until skin is charred and blackened. Place in a zip lock bag or a bowl covered with cling film for 5 minutes. Peel. Finely chop flesh and seeds.Process avocado with roasted chilli, paprika, lime juice and coriander until coarsely chopped. Season.
Preheat oven to 180C.
Brush wonton skins with oil and place on an oven tray in a single layer.
Bake for 5-8 minutes or until golden and crisp.
Serve dip with wonton crisps.
If you prefer a spicier dip, try using a small red chilli which has a bigger kick.
This dip would also be great in quesadillas or tacos.