If you have a craving for something crunchy, flavorful, and downright addictive, then you absolutely need to try this Baked Plantain Chips with Guacamole Recipe. It’s a delightful dance of crispy, golden plantain chips paired with creamy, zesty guacamole that feels like a party in your mouth. Whether you’re hosting friends or just looking for a healthy snack, this combination delivers on taste and texture with every bite.
Ingredients You’ll Need
The magic of Baked Plantain Chips with Guacamole Recipe comes from a handful of simple, wholesome ingredients. Each one plays a starring role—whether it’s the crunch from perfectly baked plantains or the fresh tanginess from ripe avocados and lime juice, these basics come together to create a snack that’s both satisfying and vibrant.
- 2 green plantains: Choose very firm, green plantains for the crispiest chips that hold their shape perfectly.
- 2 tablespoons olive oil: A light coating helps the chips bake to golden perfection without being greasy.
- ½ teaspoon sea salt: Enhances the natural sweetness of the plantains and balances flavors.
- ¼ teaspoon smoked paprika (optional): Adds a subtle smoky warmth to elevate the chips.
- 2 ripe avocados: Creamy and rich, they form the luscious base of your guacamole.
- 1 small tomato (deseeded and diced): Brings a burst of color and fresh juiciness to the dip.
- ¼ cup red onion (finely chopped): Adds a bit of crunch and sharpness for balance.
- 1 tablespoon lime juice: Provides acidity that brightens the guacamole beautifully.
- 1 small garlic clove (minced): Delivers a gentle kick without overpowering the other flavors.
- 1 tablespoon chopped cilantro: Imparts a fresh, herbaceous note that completes the dip.
- Salt and pepper to taste: Essential for seasoning and rounding out the flavors.
How to Make Baked Plantain Chips with Guacamole Recipe
Step 1: Prepare the Plantains
Start by preheating your oven to 375°F (190°C). Peel your green plantains carefully and slice them as thin as possible—thin slices are key to getting that perfect crispiness. Toss the slices in a bowl with olive oil, sea salt, and smoked paprika if you’re using it. Make sure each piece is evenly coated but not drenched.
Step 2: Bake the Chips
Arrange the plantain slices in a single layer on a baking sheet lined with parchment paper. Keep them from overlapping so every chip bakes uniformly. Pop them into the oven and bake for about 15 to 20 minutes, flipping halfway through to ensure even golden edges. Keep an eye on them in the last few minutes to prevent burning. Once out, let them cool on a wire rack where they’ll crisp up nicely as they rest.
Step 3: Make the Guacamole
While the chips are baking, scoop the creamy flesh of your ripe avocados into a medium bowl and mash to your preferred texture—chunky or smooth, it’s up to you! Fold in the diced tomato, finely chopped red onion, lime juice, minced garlic, and cilantro. Season generously with salt and pepper, tasting as you go to balance all those fresh flavors just right.
Step 4: Serve and Enjoy
Transfer your freshly baked plantain chips to a serving bowl alongside your vibrant guacamole. This Baked Plantain Chips with Guacamole Recipe is ready to be devoured—perfect for dipping, snacking, or sharing!
How to Serve Baked Plantain Chips with Guacamole Recipe
Garnishes
Want to take your presentation up a notch? Sprinkle a little extra chopped cilantro or a dusting of smoked paprika on top of the guacamole for a pop of color and subtle flavor. A few thin slices of fresh jalapeño can add a welcomed touch of heat if you’re feeling adventurous.
Side Dishes
These chips and dip shine on their own, but they also pair wonderfully with dishes like a fresh mango salsa, black bean salad, or even a tangy ceviche. For a heartier option, offer alongside grilled chicken or fish tacos to balance out savory mains.
Creative Ways to Present
Serve your baked plantain chips in rustic small baskets lined with parchment paper for a charming look. Alternatively, use clear glass bowls to showcase the vibrant colors of your guacamole alongside the golden chips. For parties, set up a DIY topping station with extra veggies and spices, making this snack interactive and fun.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the plantain chips in an airtight container to keep them crunchy—avoid moisture at all costs. The guacamole, however, is best stored with a bit of plastic wrap pressed right onto its surface to minimize browning and tossed in the fridge.
Freezing
Freezing is not recommended for the plantain chips as they will lose their crispness and become soggy. Guacamole also does not freeze well; its texture and flavor change when thawed, so fresh is best here.
Reheating
If your plantain chips have lost some crisp, reheat them briefly in a 350°F (175°C) oven for 3 to 5 minutes to revive their crunch. Avoid the microwave as it tends to make chips chewy or limp. Guacamole is best served fresh and should not be reheated.
FAQs
Can I use ripe plantains instead of green for the chips?
Ripe plantains will be softer and sweeter, so they won’t crisp up the same way as green ones. For the signature crunch in this Baked Plantain Chips with Guacamole Recipe, it’s best to stick with firm, green plantains.
How thin should I slice the plantains?
Thin slices—about 1/8 inch thick or thinner—are ideal for getting that perfect crisp. Too thick and they’ll bake more like chips with a chewy center instead of being uniformly crunchy.
Can I substitute lime juice with lemon juice?
Yes, lemon juice works as an alternative, but lime provides a slightly more tropical and authentic flavor that complements the guacamole wonderfully.
Is smoked paprika necessary?
Smoked paprika is optional but recommended. It adds a wonderful depth of flavor and a slight smoky note that takes the chips from simple to spectacular.
How long do the chips stay crispy?
When stored properly in an airtight container at room temperature, the plantain chips can remain crispy for up to two days. After that, they may begin to soften or lose their crunch.
Final Thoughts
This Baked Plantain Chips with Guacamole Recipe is one of those rare finds that’s sure to become your go-to snack. It’s fresh, vibrant, crispy, and creamy all at once—proof that simple ingredients can make the most satisfying dishes. So grab those plantains and ripe avocados, and get ready to enjoy a crunch that’s utterly irresistible!
Print
Baked Plantain Chips with Guacamole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free, Vegan
Description
Delicious and healthy baked plantain chips paired with a creamy, flavorful guacamole. This Latin American-inspired snack is perfect as an appetizer or anytime you crave a crunchy, satisfying dip. Using green plantains ensures crispiness, while the guacamole offers fresh, vibrant flavors with ripe avocados, tomato, and cilantro. A great gluten-free and vegan option for wholesome snacking.
Ingredients
For the Plantain Chips
- 2 green plantains (peeled and thinly sliced)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika (optional)
For the Guacamole
- 2 ripe avocados
- 1 small tomato (deseeded and diced)
- ¼ cup red onion (finely chopped)
- 1 tablespoon lime juice
- 1 small garlic clove (minced)
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking.
- Toss plantain slices: In a large bowl, combine the thinly sliced green plantains with olive oil, sea salt, and smoked paprika if using. Toss well to coat all slices evenly.
- Arrange plantain slices: Spread the plantain slices in a single layer on the prepared baking sheet, ensuring the slices do not overlap to allow even crisping.
- Bake the chips: Bake for 15–20 minutes, flipping the slices halfway through baking. Keep a close eye during the last few minutes to prevent burning and ensure they turn golden and crispy.
- Cool the chips: Remove from oven and transfer the chips onto a wire rack to cool completely; this step helps them crisp up further.
- Prepare the guacamole: Scoop the flesh of ripe avocados into a medium bowl and mash to your preferred texture. Add the diced tomato, finely chopped red onion, lime juice, minced garlic, and chopped cilantro. Mix well.
- Season guacamole: Season with salt and pepper to taste. Adjust ingredients as desired to perfect your flavor.
- Serve: Serve the freshly baked plantain chips alongside the guacamole dip and enjoy immediately.
Notes
- Use very green plantains for the crispiest chips.
- For a spicier guacamole, add diced jalapeño or a pinch of cayenne pepper.
- Store leftover chips in an airtight container for up to 2 days to maintain crispiness.
