Name: Baked Plantain Chips with Guacamole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Latin American
Ingredients: 2 green plantains (peeled and thinly sliced); 2 tablespoons olive oil; ½ teaspoon sea salt; ¼ teaspoon smoked paprika (optional); 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

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

Scale

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

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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.