Description
Crispy baked plantain chips served with a fresh and zesty homemade guacamole, perfect for a healthy, vegan, and gluten-free appetizer or snack. This recipe combines the natural sweetness of green plantains with creamy avocado dip seasoned with lime, tomato, and cilantro.
Ingredients
Scale
Plantain Chips
- 2 green plantains, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
Guacamole
- 2 ripe avocados
- 1 small tomato, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Plantain Slices: Peel and thinly slice the green plantains. Toss the slices in a bowl with olive oil and sea salt, ensuring each piece is evenly coated for maximum flavor and crispiness.
- Arrange and Bake: Lay the plantain slices in a single layer on the prepared baking sheet to allow even baking. Bake for 20 to 25 minutes, flipping the slices halfway through to achieve a golden and crispy texture on both sides.
- Make Guacamole: While the chips bake, mash the ripe avocados in a medium bowl until smooth. Stir in finely diced tomato, chopped red onion, lime juice, cilantro, garlic powder, and season with salt and pepper to taste. Mix well to combine all flavors.
- Serve: Once the plantain chips are baked and crispy, serve them warm alongside the fresh guacamole dip for a delightful appetizer or snack.
Notes
- For extra crispiness, slice the plantains as thinly as possible using a mandoline.
- Consider adding a pinch of chili powder or smoked paprika on the plantain slices before baking for a smoky or spicy flavor twist.
- Store leftover guacamole with plastic wrap pressed directly onto the surface to prevent browning.
