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
Scale
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.
