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
Scale
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.
