Baked Plantain Chips + Garlicky Guacamole
User Reviews
4.8
57 reviews
Excellent
Baked Plantain Chips + Garlicky Guacamole
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Crispy, baked plantain chips with garlicky guacamole! A satisfying alternative to corn chips, ready in just 30 minutes, with 7 wholesome ingredients!
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Ingredients
CHIPS
- 2 medium unripe (green, starting to turn yellow) plantains (peeled)
- 2 Tbsp melted coconut or avocado oil*
- 1/2 tsp sea salt
- 1/2 tsp lime zest (optional)
GUACAMOLE
- 2 medium ripe avocados
- 2 cloves garlic (minced)
- 1/2 cup finely diced red onion
- 2 Tbsp lime juice
- 1/4 cup minced cilantro (optional // plus more for garnish)
- 1/4 tsp sea salt plus more to taste
Instructions
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (as original recipe is written // use fewer or more baking sheets if altering batch size).
- Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo). I tried using a knife to thinly slice, but the plantains didn’t crisp up as well.
- Add to a mixing bowl and drizzle with oil* and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won’t crisp up.
- Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
- Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
- While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
- Serve guacamole with chips and enjoy. Store leftover guacamole covered in the refrigerator up to 3 days, placing plastic wrap or parchment paper on the surface (in addition to a lid) to help from browning. Plantain chips are best the same day. But store completely cooled leftovers at room temperature up to 3 days in a sealed container.
Notes
- *If avoiding oil, you can try and omit, but the chips won’t get as browned and crispy.*Nutrition information is a rough estimate.*Recipe makes 2 cups chips and 1 1/2 cups guacamole.
Nutrition Information
Show Details
Serving
1servings
Calories
261
(13%)
Carbohydrates
26.8g
(9%)
Protein
2.3g
(5%)
Fat
18.3g
(28%)
Saturated Fat
7.2g
(36%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
163mg
(7%)
Fiber
6.2g
(25%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings (1/3-cup chips & 1/4-cup guacamole per serving)
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 261 | 13% |
| Carbohydrates | 26.8g | 9% |
| Protein | 2.3g | 5% |
| Fat | 18.3g | 28% |
| Saturated Fat | 7.2g | 36% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 163mg | 7% |
| Fiber | 6.2g | 25% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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