If you’re craving a snack that’s both delicious and nourishing, the Baked Plantain Chips with Guacamole Recipe is an absolute must-try. This vibrant dish pairs crispy, golden baked plantain chips with creamy, zesty guacamole for a flavor-packed bite every time. It’s an irresistible combination that’s perfect for sharing with friends or savoring as a wholesome snack. Plus, it’s gluten-free, vegan, and paleo-friendly, which means you don’t have to compromise on health while enjoying a crunchy, tasty treat.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients that come together to create a perfect balance of flavor and texture. Each component adds its own magic, from the naturally sweet and crisp plantains to the fresh, tangy guacamole toppings.
- Green plantains: Thinly sliced for that perfect crunch and a slightly sweet, starchy base.
- Olive oil: Just enough to bring crispy edges and a subtle richness to the chips.
- Sea salt: Enhances the natural flavors without overwhelming the dish.
- Ripe avocados: The creamy heart of the guacamole, providing healthy fats and smooth texture.
- Tomato: Adds a juicy burst of freshness and a touch of acidity.
- Red onion: Finely chopped to bring a gentle sharpness and crunch contrast.
- Fresh lime juice: Lifts everything with bright citrus notes and balances the richness.
- Chopped cilantro: Infuses a herbaceous aroma and vibrant color.
- Jalapeño: Seeded and minced, giving a mild, pleasant kick without overpowering heat.
- Salt and pepper: For the final seasoning, tuned to your taste.
How to Make Baked Plantain Chips with Guacamole Recipe
Step 1: Prepare and Bake the Plantain Chips
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Peel the green plantains and slice them as thinly as possible—using a mandoline slicer is ideal for uniform slices that bake evenly. Toss these slices gently with olive oil and sea salt to coat them lightly. Arrange the plantain slices in a single layer on the baking sheet; overcrowding can cause uneven crisping. Bake for 15 to 20 minutes, flipping the chips halfway through to ensure both sides achieve that golden-brown, crispy perfection.
Step 2: Whip Up the Guacamole
While your chips are baking, it’s time to create the guacamole. In a mixing bowl, mash the ripe avocados until smooth but still a bit chunky for texture. Add the diced tomato and finely chopped red onion, which bring freshness and slight crunch. Stir in fresh lime juice to brighten the flavors, followed by chopped cilantro that adds an herbaceous note. Fold in the minced jalapeño to introduce a gentle heat, perfect for waking up your taste buds. Finally, season with salt and pepper to taste—this step allows you to customize the guacamole just how you like it.
Step 3: Serve Warm and Fresh
Once the plantain chips are baked and golden, serve them warm alongside your freshly prepared guacamole. The contrast between warm, crispy chips and cool, creamy guacamole is pure bliss and makes for the perfect snack or appetizer.
How to Serve Baked Plantain Chips with Guacamole Recipe
Garnishes
Adding simple garnishes can really elevate your presentation and flavor. Consider a sprinkle of extra chopped cilantro or a dash of smoked paprika for color and subtle smokiness. Thin slices of radish or a few pomegranate seeds sprinkled on top can also add a delightful pop of texture and color that impresses any guest.
Side Dishes
This dish pairs effortlessly with a range of sides. A fresh salad with citrus dressing, black bean salsa, or grilled vegetables can round out the meal beautifully. For heartier occasions, complement your chips and guacamole with grilled chicken or fish for a balanced plate packed with protein and veggies.
Creative Ways to Present
Try serving the Baked Plantain Chips with Guacamole Recipe in a rustic wooden bowl surrounded by small ramekins filled with extra guacamole, salsa, or pickled jalapeños for guests to customize their bites. Alternatively, layer the chips and guacamole in individual small glasses or mason jars for a charming party snack presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover chips, store them in an airtight container at room temperature to maintain their crispiness. They are best enjoyed within two days before they start to soften. The guacamole should be stored separately in the refrigerator, tightly covered with plastic wrap pressed directly onto the surface to prevent browning.
Freezing
Freezing isn’t recommended for either component of this recipe. The plantain chips will lose their crispness, and guacamole’s texture and color won’t hold up well after thawing. It’s best to make fresh batches for optimum flavor and texture.
Reheating
If your plantain chips have lost their crisp after storage, you can refresh them in a preheated oven at 350°F (175°C) for 3 to 5 minutes. Keep an eye on them to avoid burning. Guacamole, however, is best enjoyed fresh and should not be reheated.
FAQs
Can I use ripe plantains instead of green ones for this recipe?
Green plantains are preferred for chips because they are firm and less sweet, which helps them crisp nicely. Ripe plantains are softer and sweeter, which can make the chips less crispy and more prone to sticking together.
How thin should I slice the plantains?
Using a mandoline to slice them as thin as 1/8 inch or even thinner will give you the crispiest chips. Uniform thickness ensures even baking without burning or undercooking.
Is jalapeño necessary in the guacamole?
Not at all! The jalapeño adds a mild heat that balances the creaminess, but you can omit it or substitute with a milder pepper if you prefer a gentler spice.
How long do the plantain chips stay crispy?
If stored properly in an airtight container, baked plantain chips stay crispy for up to two days. Beyond that, they may start to soften due to moisture exposure.
Can I add other spices to the guacamole?
Absolutely! Adding a pinch of ground cumin, garlic powder, or even smoked paprika can add exciting layers of flavor to your guacamole. Experimenting with spices lets you tailor the dip to your personal taste.
Final Thoughts
I hope you found yourself inspired to make this Baked Plantain Chips with Guacamole Recipe because it truly is a delightful treat that brings together the best of crispy snacks and creamy dips in a healthy, accessible way. Whether for a casual snack or a party appetizer, it’s sure to become a favorite in your kitchen. Give it a try and watch how fast these chips disappear once paired with that vibrant guacamole!
Print
Baked Plantain Chips with Guacamole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free, Vegan
Description
A delicious and healthy snack featuring crispy baked plantain chips paired with a fresh, creamy guacamole. This recipe is perfect as a gluten-free, vegan appetizer or snack that’s easy to prepare and packed with flavor.
Ingredients
Plantain Chips
- 2 green plantains (peeled and thinly sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Guacamole
- 2 ripe avocados
- 1 small tomato (diced)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 small jalapeño (seeded and minced)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- Prepare the plantain chips: Toss the thinly sliced plantain pieces with olive oil and sea salt until evenly coated. Arrange them in a single layer on the lined baking sheet to ensure even baking.
- Bake the chips: Place the baking sheet in the oven and bake the plantains for 15–20 minutes, flipping them halfway through. Bake until they turn golden brown and become crispy.
- Make the guacamole: While the chips bake, mash the avocados in a bowl to a smooth but slightly chunky consistency. Add diced tomato, finely chopped red onion, fresh lime juice, chopped cilantro, and minced jalapeño. Mix well and season with salt and pepper to taste.
- Serve: Remove the warm plantain chips from the oven and allow them to cool slightly. Serve the chips alongside the freshly prepared guacamole for dipping and enjoy immediately.
Notes
- For extra-crispy chips, use a mandoline slicer to ensure thin and even plantain slices.
- Store leftover chips in an airtight container at room temperature for up to 2 days to maintain crispiness.
- Enhance the guacamole’s flavor by adding minced garlic or ground cumin.
