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
Scale
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.
