If you’re craving a snack that’s perfectly crispy, bursting with flavor, and entirely wholesome, let me introduce you to my absolute favorite: the Baked Plantain Chips with Guacamole Recipe. This delightful duo brings together crunchy, salty plantain chips baked to perfection and a creamy, zesty guacamole that’s just begging to be dipped into. It’s a snack that feels indulgent yet is rooted in simple, fresh ingredients that you can feel great about. Whether it’s a casual get-together or a cozy night in, this treat is sure to become your go-to for satisfying those snack attacks with a tasty twist on a classic combination.
Ingredients You’ll Need
The beauty of the Baked Plantain Chips with Guacamole Recipe lies in its simplicity: just a handful of straightforward ingredients that each play a vital role in building incredible taste, satisfying texture, and vibrant color. These essentials keep the preparation easy and let natural flavors shine through.
- Green plantains: Choose unripe ones for the crispiest chips that hold up perfectly in the oven.
- Olive oil: A touch of healthy fat that helps the chips crisp while adding subtle richness.
- Sea salt: Enhances the natural sweetness of the plantain and balances flavors.
- Paprika (optional): Adds a smoky hint and a splash of color for extra visual appeal.
- Ripe avocados: The creamy heart of our guacamole that brings a luscious texture.
- Small tomato: Fresh and diced to add juicy brightness and slight acidity.
- Red onion: Finely chopped for a little bite and crunch that wakes up the guacamole.
- Fresh cilantro: Brings herbal freshness that ties the guacamole together.
- Lime juice: Adds tartness to balance richness and keeps avocados vibrant.
- Garlic powder: Gives the guacamole subtle depth and savoriness.
- Salt and pepper: Simple seasonings to perfect the dip to your taste.
How to Make Baked Plantain Chips with Guacamole Recipe
Step 1: Prepare the Plantains
Start by peeling your green plantains carefully—this can be a bit tricky since their skin is tougher than bananas, but a small knife helps. Thinly slice the plantains to about 1/8 inch thickness for that perfect chip crunch. Toss these slices gently with olive oil, sea salt, and if you like, a pinch of paprika to inject some smoky warmth.
Step 2: Bake to Crisp Perfection
Arrange the sliced plantains in a single layer on a parchment-lined baking sheet, making sure none overlap—this is key to ensuring they get beautifully crispy all around. Pop them in a preheated 375°F oven and bake for about 15 to 20 minutes, flipping them halfway through to achieve even golden goodness. As they bake, the aroma alone will have you eagerly waiting for that first bite.
Step 3: Whip Up the Guacamole
While the chips are crisping in the oven, it’s guacamole time. Mash ripe avocados in a bowl until you reach your preferred creaminess—chunky or smooth, it’s up to you. Fold in diced tomato, finely chopped red onion, fresh cilantro, lime juice, and a sprinkle of garlic powder. Season generously with salt and pepper and stir well. A taste test here means you can tweak the lime or seasoning exactly to your liking.
Step 4: Serve and Enjoy
Once the plantain chips emerge golden and crisp, let them cool just slightly—they’re amazing warm but still hold their crunch when cooled. Plate them alongside your freshly made guacamole and get ready for some serious snacking joy!
How to Serve Baked Plantain Chips with Guacamole Recipe
Garnishes
Sprinkle a pinch of fresh cilantro over the guacamole to add a pop of green and fresh aroma that invites you in. A light dusting of smoked paprika or chili powder on the chips prior to serving can elevate both color and flavor, giving the presentation an extra wow factor.
Side Dishes
This snack pairs beautifully with light, refreshing sides like a crisp cucumber salad or a vibrant mango salsa. If you’re thinking bigger, a simple black bean salad or a chilled corn dish complements the Latin American vibe while keeping the meal balanced and satisfying.
Creative Ways to Present
For a party, serve the chips and guacamole in a fun, layered display—such as a shallow bowl for the guacamole surrounded by a ring of plantain chips. Or try stacking the chips upright in a decorative glass or vase for easy grabbing. You can even jazz them up with different dipping sauces on the side like a spicy tahini or a smoky chipotle crema for variety.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra plantain chips, store them in an airtight container at room temperature to keep them as crisp as possible. They’re best enjoyed within two days because plantains can lose their crunch over time when exposed to moisture and air.
Freezing
The chips and guacamole don’t freeze well together since the guacamole browns and the chips can become soggy. However, you can freeze plain baked plantain chips separately in a sealed bag, then crisp them up again in the oven before serving for a quick snack fix.
Reheating
To bring back that fresh-baked crispness after storing, pop leftover plantain chips in a 350°F oven for about 5 minutes. Avoid microwaving as it tends to make the chips chewy. Guacamole is best served fresh, so refrigerate leftovers tightly covered and enjoy within a day or two for the brightest flavors.
FAQs
Can I use ripe plantains instead of green ones?
While you can, ripe plantains are softer and sweeter, so the chips won’t be as crispy but will offer a sweeter, softer chip experience. For those seeking crunch, green plantains are definitely the way to go.
Is it possible to make this recipe oil-free?
Yes, but the olive oil helps achieve that crisp texture and golden color. You can try baking the plantains on a non-stick surface or parchment paper without oil, but results may vary and chips might be less crispy.
How do I keep guacamole from turning brown?
Fresh lime juice helps slow browning, as does tightly covering the guacamole with plastic wrap pressed directly onto the surface to limit air exposure. For best taste and color, prepare guacamole close to serving time.
Can I add other flavors to the guacamole?
Absolutely! Feel free to customize with additions like diced jalapeños for heat, a splash of hot sauce, or even some diced mango for sweetness. The Baked Plantain Chips with Guacamole Recipe is wonderfully versatile so get creative.
Are baked plantain chips healthy?
This recipe is a fantastic option for a healthier snack because it’s baked not fried, uses wholesome plantains, and pairs with nutrient-rich guacamole full of healthy fats and fiber. It’s a win-win for taste and nutrition.
Final Thoughts
Now that you know how easy and rewarding it is to create this vibrant snack, I encourage you to try the Baked Plantain Chips with Guacamole Recipe at home. It’s one of those dishes that feels special yet comes together effortlessly — perfect for sharing with friends, family, or just treating yourself. Trust me, once you taste that warm, crispy chip dipped into creamy guacamole, you’ll wonder where this gem has been all your life!
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Baked Plantain Chips with Guacamole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free, Vegan
Description
Crispy baked plantain chips paired with a fresh and creamy guacamole dip make for a delicious and healthy snack or appetizer, perfect for any occasion. Using green plantains ensures maximum crunch, while the homemade guacamole adds a flavorful, creamy contrast.
Ingredients
For the Plantain Chips
- 2 green plantains, peeled and thinly sliced
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp paprika (optional)
For the Guacamole
- 2 ripe avocados
- 1 small tomato, diced
- 1/4 cup finely chopped red onion
- 1 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the plantain slices: In a medium bowl, toss the thinly sliced green plantains with olive oil, sea salt, and paprika if you’re using it, ensuring each slice is evenly coated.
- Arrange and bake: Spread the plantain slices in a single layer on the prepared baking sheet without overlapping to ensure even cooking. Bake for 15 to 20 minutes, flipping the slices halfway through, until they turn golden and crispy.
- Make the guacamole: While the chips bake, mash the ripe avocados in a bowl. Add the diced tomato, finely chopped red onion, fresh cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined. Taste and adjust seasoning as needed.
- Serve and enjoy: Once the plantain chips are crispy and baked through, serve them warm alongside the freshly made guacamole for dipping.
Notes
- Use green (unripe) plantains for the crispiest chips.
- Add a pinch of cayenne pepper to the plantains if you like a spicy kick.
- Store any leftover chips in an airtight container at room temperature for up to 2 days to maintain crispiness.
