This recipe for Baked Plantain Chips with Spicy Guacamole is so delicious and healthy! The chips are crunchy, salty, and utterly addictive. They’re tossed lightly in coconut oil and baked until perfectly crisp. The guacamole gets a healthy dose of spice, making it a crowd pleaser.

You guys. How strong is your snack game? Maybe a little lacking these days?

Let’s SPICE IT UP (literally).

This recipe comes at you from one of my favorite bloggers, Minimalist Baker. Her recipes are easy to follow, simple (i.e. less than 10 ingredients), and are primarily VEGAN.

Holler at yer girl.

The first time I tried these beautiful baked plantain chips was a major fail.

I didn’t read the whole recipe before I started (first cardinal sin in cooking, what was I thinking), and had a couple plantains dying a slow death on my kitchen island, staring at me desperately whenever I came in the kitchen.

It was like a sign from the Food Gods when Dana’s recipe popped up in my feed. “We command you – PLANTAIN CHIPS!”, they proclaimed. Ok, ok. Loud and clear.

But again – having not read the recipe and realizing that the key to make the perfect chip is UNRIPE plantains …. you can figure out what happened next. FLOP.

Determined as I am, I marched myself to the grocery store, stocked up on more plantains, and gave it another go. And, as expected with a Minimalist Baker recipe – THEY WERE MAGIC.

They’re so simple to make, and are a serious crowd pleaser. They’re a little unexpected, which always delights.

How gorgeous!

And SO delicious.

And healthy.

And all the happy things.

Now let’s talk about this guac. Dana’s post includes a spicy guac, which is sure to be a winner. But, when it comes to guac: I have my priorities:

1. Must be perfect mix of textures (not too chunky, not to smooth).
2. Must include perfect amount of red onion and garlic.
3. ALL THE LIME JUICE.
4. Just enough cilantro.
5. Perfect amount of salt.
6. Little bit of spice.

Read: absolutely addictive. Like, seriously – good luck with everyone demanding your recipe.

This is a perfect pre-dinner app, after school snack, or anytime savory treat. Make a double batch so you have extras on hand!

You’re going to need ’em.

Print Recipe

Baked Plantain Chips with Spicy Guacamole

This recipe for Baked Plantain Chips with Spicy Guacamole is so delicious and healthy! The chips are crunchy, salty, and utterly addictive. They're tossed lightly in coconut oil and baked until perfectly crisp. The guacamole gets a healthy dose of spice, making it a crowd pleaser.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizers & Snacks, Sides

Servings: 6 servings

Ingredients

For the plantain chips:

• 2 unripe (green, starting to turn yellow) plantains, peeled
• 2 Tbsp melted coconut oil
• 1/2 tsp sea salt

For the spicy guacamole:

• 2 ripe avocados
• 2 cloves garlic, minced
• 1/3 cup red onion minced
• 1/4 cup cilantro chopped
• 2 Tbsp lime juice
• 1 Tbsp jalapeno seeded and diced

Instructions

For the plantain chips:

• Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close.
• 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 toss. Let cool.

For the spicy guacamole:

• Halve avocados, remove pit. Using a paring knife, score the avocado flesh. Use a large spoon to scoop cubed avocado in to large bowl.
• Add remaining ingredients. Use a fork to lightly mash, and stir to combine.
• Add additional salt or lime juice to desired taste. Transfer to clean bowl, and serve with plantain chips.

Notes

Items Used:

• OXO Good Grips Simple Mandoline