If you’re craving a snack that’s crunchy, fresh, and absolutely bursting with flavor, you are going to love this Baked Plantain Chips with Guacamole Recipe. It’s that perfect combo of crispy, golden plantain chips paired with a creamy, zesty guacamole that feels like sunshine in every bite. Not only is this dish simple to pull together, but it also makes for a healthier alternative to traditional fried snacks. Whether you’re serving it at a party, enjoying a casual night in, or just need a quick bite, this recipe is the ultimate crowd-pleaser that’s both gluten-free and vegan.
Ingredients You’ll Need
Getting started with this delicious Baked Plantain Chips with Guacamole Recipe is a breeze thanks to its simple, wholesome ingredients. Each component plays a key role—bringing vibrant color, fresh flavor, or delightful texture that together elevate this snack from ordinary to irresistible.
- 2 green plantains: Use unripe plantains for the crispiest chips that hold their shape beautifully when baked.
- 1 tablespoon olive oil: Just enough to gently coat the chips, helping them crisp up without excess grease.
- ½ teaspoon sea salt: Enhances flavor naturally, balancing the slight sweetness of plantains.
- 2 ripe avocados: The creamy base of the guacamole, bringing lush, buttery richness.
- 1 small tomato, finely diced: Adds juicy freshness and a pop of vibrant color.
- ¼ cup red onion, finely chopped: Offers a bit of bite and subtle sweetness to the guacamole.
- 1 clove garlic, minced: Brings depth and a gentle zing, perfect to round out the flavors.
- 1 tablespoon fresh lime juice: Brightens the guacamole with zesty citrus notes and keeps it from browning.
- 2 tablespoons chopped fresh cilantro: Infuses the dish with lively herbal freshness that’s classic in Latin American cuisine.
- Salt and pepper to taste: Essential for seasoning both the guacamole and plantain chips just right.
How to Make Baked Plantain Chips with Guacamole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. This step is crucial as a properly heated oven ensures your plantain chips become perfectly golden and crunchy.
Step 2: Prepare the Plantain Chips
Peel the green plantains carefully—this can be a little tricky but takes practice. Use a sharp knife or mandoline slicer to slice them thinly and evenly, which helps them bake uniformly crisp. Toss the slices gently with olive oil and sea salt until they are coated in a light, flavorful sheen.
Step 3: Arrange and Bake
Lay the plantain slices in a single layer on the parchment-lined baking sheet without overlapping, so every chip bakes evenly. Pop your tray in the oven and bake for 15-20 minutes, flipping the chips halfway through. Watch closely as they turn a beautiful golden brown and become delightfully crisp.
Step 4: Make the Guacamole
While the chips are baking, it’s time to whip up the guacamole. Mash the ripe avocados in a bowl until creamy but still a bit chunky for that perfect texture. Fold in the finely diced tomato, chopped red onion, minced garlic, fresh lime juice, and cilantro. Season with salt and pepper to taste, adjusting until it sings with flavor.
Step 5: Serve Warm or Cool
Once the chips are out of the oven, let them cool slightly or serve warm alongside your freshly made guacamole. The combination of warm, crunchy chips with the cool, creamy guac simply can’t be beat.
How to Serve Baked Plantain Chips with Guacamole Recipe
Garnishes
To add an extra touch of flair and flavor, consider sprinkling some chopped extra cilantro, a dash of smoked paprika, or even a few chili flakes over the guacamole. These beautiful garnishes not only amp up the taste but make the dish look as irresistible as it tastes.
Side Dishes
This snack pairs wonderfully with fresh-cut veggies like carrot sticks or cucumber slices for dipping, or alongside a cold, crisp salad to make it a more complete, satisfying meal. It also works as a fun appetizer next to some grilled chicken or fish for a tasty Latin-inspired feast.
Creative Ways to Present
For a party, serve the chips and guacamole in individual mini bowls or clear cups so guests can enjoy their own portions. You could also layer the guacamole in a small glass jar, topped with chips standing upright, creating a portable and visually stunning presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover plantain chips in an airtight container at room temperature for up to two days to maintain their crispness. Store the guacamole separately in an airtight container with plastic wrap pressed directly onto its surface to minimize browning and refrigerate for up to one day.
Freezing
While the guacamole doesn’t freeze well due to its creamy texture, you can freeze the baked plantain chips by placing them in a freezer-safe bag with the air squeezed out. Thaw them briefly at room temperature and re-crisp in the oven below.
Reheating
To revive your plantain chips’ crunch, pop them in a toaster oven or regular oven at 350°F (175°C) for 5 to 7 minutes. Avoid microwaving, as this tends to make them soggy rather than crispy.
FAQs
Can I use ripe plantains for this recipe?
For the crispiest chips, green (unripe) plantains are best. Ripe plantains tend to be softer and sweeter, which can result in less crunch and a different flavor profile.
Is there a way to make the guacamole spicier?
Absolutely! Add finely chopped jalapeño or a pinch of cayenne pepper to the guacamole for a nice kick that complements the mild chips just perfectly.
Can I bake the chips without oil?
Using a bit of olive oil helps the plantain slices crisp up and develop a lovely golden color. Baking without oil may lead to drier, less flavorful chips.
How thin should I slice the plantains?
Thin, uniform slices around 1/8 inch thickness work best to ensure even baking and a satisfyingly crispy chip.
Is this recipe gluten-free and vegan?
Yes! Both the baked plantain chips and guacamole are naturally gluten-free and vegan, making this a friendly option for many dietary needs.
Final Thoughts
This Baked Plantain Chips with Guacamole Recipe is definitely one of those gems you’ll want to keep in your snack rotation. It’s fresh, flavorful, and easy to make, bringing together the best of Latin American flavors in a healthy, crowd-pleasing package. Give it a try – your taste buds will thank you for it!
Print
Baked Plantain Chips with Guacamole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten Free, Vegan
Description
Enjoy a delicious and healthy snack with these crispy Baked Plantain Chips paired perfectly with fresh, creamy guacamole. This recipe uses green plantains baked to golden perfection, making for a gluten-free and vegan appetizer that’s both flavorful and satisfying.
Ingredients
For the Plantain Chips
- 2 green plantains, peeled and thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
For the Guacamole
- 2 ripe avocados, peeled and pitted
- 1 small tomato, finely diced
- ¼ cup red onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 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 facilitate even baking.
- Prepare Plantain Slices: Toss the thinly sliced plantains with olive oil and sea salt thoroughly, ensuring each slice is evenly coated for optimal crispiness and flavor.
- Arrange and Bake: Lay the plantain slices in a single layer on the prepared baking sheet without overlapping to allow air circulation for even baking. Bake for 15-20 minutes, flipping the slices halfway through to achieve golden and crispy chips.
- Make Guacamole: While the chips bake, mash the peeled avocados in a bowl until creamy. Mix in the diced tomato, chopped red onion, minced garlic, fresh lime juice, and cilantro. Season with salt and pepper to taste, adjusting flavors as desired.
- Serve: Once the plantain chips are baked and crisp, serve them warm or cooled alongside the fresh guacamole for dipping. Enjoy this healthy, tasty appetizer!
Notes
- Use green (unripe) plantains for crispier chips as they hold their shape better when baked.
- A mandoline slicer can help achieve uniformly thin slices for even baking.
- Add a pinch of chili flakes or cayenne powder to the plantain slices before baking for a spicy kick.
