Recently, I’ve become obsessed with plantains. You may ask why.
- You’ll love the taste of this.
- You’re in good health.
- They are very versatile.
- Make CHIPS!
This recipe requires only seven ingredients and 30 Minutes.
The base is made of thinly sliced plantains, tossed with coconut oil and a little salt, and baked until crispy.
It is a delicious result that can be dipped in delicious things such as GUACAMOLE. It’s coming. It’s happening right now.
Guacamole: Its Origins
Guacamole was invented in Mexico by the Aztecs before the 1500s. Avocados are credited with spreading its popularity in Mesoamerica.
Guacamole has become a favorite dip in many parts of the world. It’s also been modified with a variety of ingredients.
Plantains
Many tropical regions of the world grow and enjoy plantains, including the Caribbean, Latin America, and West Africa. Plantains are related to bananas, but they tend to be bigger and more starchy. Mmmm, starch.
You can eat them when they are green (unripe) or yellow (ripe). In this recipe, we used green plantains, which are less sweet but become crisper!
Since I had only previously posted a Greek Guacamole, a more traditional recipe was needed.
My favorite guac recipe is simple: avocados with lime, raw garlic, cilantro, and onion for a spicy, zesty flavor. (Add a jalapeno to the mix for even more heat). What more could you ask for than creamy, salty, and spicy?
It would be a great snack for lazy days, parties, or BBQs. This simple dish can be enjoyed in many ways. I referred to it as “lunch,” two days in a line.
Ingredients
CHIPS
- Peel two medium plantains that are unripe but still green (but starting to yellow).
- 2 Tbsp melted coconut or avocado oil*
- Half a teaspoon of sea salt
- 1/2 tsp lime zest (optional)
GUACAMOLE
- Two medium-ripe avocados
- Two cloves of garlic (minced).
- Red onion, finely diced: 1/2 cup
- 2 Tbsp of lime juice
- 14 cup chopped cilantro ( optional )
- Add more salt to taste. 1/4 tsp of sea salt is a good starting point.
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment (as per the original recipe // you can use more or fewer baking sheets depending on the batch size).
- For best results, thinly slice the plantains using a Mandolin. The slices should not be paper thin but very close (see picture). The plantains did not crisp up well when I used a knife.
- Add to a bowl of flour and sprinkle with salt and oil*. Toss gently with a fork to combine. Arrange the vegetables in one layer on your baking sheets. Make sure they are not overlapping, or else they will not crisp up.
- Be careful not to burn. Bake for 18-25 mins or until crisp and golden brown. To ensure even baking, rotate pans halfway through.
- Sprinkle with more lime zest and salt (optional). Toss. Let cool.
- As the chips bake, prepare the guacamole. Add all ingredients into a small bowl and mash with a fork. Stir to combine. Add more garlic to give it a bite or more acidity. If you want a saltier flavor, add sour cream. Transfer to a serving dish.
- Enjoy guacamole and chips. To prevent browning, store leftover guacamole in the fridge covered for up to three days. Place plastic wrap or parchment on top of the guacamole (in addition to the lid). The best way to enjoy plantain chips is the same day. Store completely cooled leftovers in an airtight container at room temperature for up to three days.