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4.8 from 57 votes

Baked Plantain Chips + Garlicky Guacamole

Crispy, baked plantain chips with garlicky guacamole! A satisfying alternative to corn chips, ready in just 30 minutes, with 7 wholesome ingredients!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings (1/3-cup chips & 1/4-cup guacamole per serving)
Calories: 261 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Mexican , Vegan

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
  6. 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.
  7. 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

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

% 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.