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BAKED PLANTAIN CHIPS + GARLICKY GUACAMOLE
Crispy, baked plantain chips with garlicky guacamole! A satisfying alternative to corn chips, ready in just 30 minutes, with 7 wholesome ingredients!
Ingredients
CHIPS
- 2 unripe (green, starting to turn yellow) plantains, peeled
- 2 Tbsp (30 g) melted coconut or avocado oil*
- 1/2 tsp sea salt
- optional: 1/2 tsp lime zest
GUACAMOLE
- 2 ripe avocados
- 2 cloves garlic, minced
- 1/2 cup (80 g) finely diced red onion
- 2 Tbsp (30 ml) lime juice
- optional: 1/4 cup (4 g) minced cilantro, plus more for garnish
Instructions
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
- Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo). I tried using a knife to thinly slice, but the plantains didn’t crisp up as well.
- Add to a mixing bowl and drizzle with oil* and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won’t crisp up.
- Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
- Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
- While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
- Serve guacamole with chips and enjoy. Store leftover guacamole covered in the refrigerator up to 3 days, placing plastic wrap or parchment paper on the surface (in addition to a lid) to help from browning. Plantain chips are best the same day. But store completely cooled leftovers at room temperature up to 3 days in a sealed container.
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