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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
Cook Time20 minutes
Total Time35 minutes
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: