Name: Baked Plantain Chips with Guacamole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Latin American
Ingredients: 2 green plantains (peeled and thinly sliced); 2 tablespoons olive oil; 1/2 teaspoon sea salt; 2 ripe avocados; 1 small tomato (diced); 1/4 cup red onion (finely chopped); 1 tablespoon fresh lime juice; 1 tablespoon chopped cilantro; 1 small jalapeño (seeded and minced); Salt and pepper to taste

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Get ready to fall in love with the irresistible crunch and flavor of Baked Plantain Chips with Guacamole. This lively Latin American-inspired appetizer is proof that simple, wholesome ingredients can create magic together. Here, crisp, golden plantain chips meet a boldly seasoned, creamy guacamole for a snack that’s both healthy and deeply satisfying. Whether you’re hosting a crowd or just snacking solo, this dish brings vibrant color, texture, and loads of flavor to the table, making it impossible to stop at just one bite.

Baked Plantain Chips with Guacamole Recipe - Recipe Image

Ingredients You’ll Need

There’s a beautiful simplicity in this ingredient line-up! Each component brings its own special character — from the earthy, slightly sweet plantains that crisp up gorgeously, to the creamy avocados and zippy fresh lime in the guacamole. Every ingredient is chosen to make every bite of Baked Plantain Chips with Guacamole shine.

Green plantains (2, peeled and thinly sliced): The star of the chips! Firm, starchy green plantains crisp up beautifully and hold their shape in the oven.
Olive oil (2 tablespoons): Just enough to help the chips turn golden and crunchy, while lending a hint of fruitiness.
Sea salt (1/2 teaspoon): Highlights the natural flavor of the plantains and ties the dip and chips together perfectly.
Ripe avocados (2): The creamy foundation of your dreamy guacamole — always look for avocados that yield gently to pressure.
Small tomato (1, diced): Brings juicy freshness and a pop of color to your guac.
Red onion (1/4 cup, finely chopped): Adds sharpness and gentle crunch, balancing the creaminess of the avocado.
Fresh lime juice (1 tablespoon): Keeps the guacamole vibrant green and adds zestiness you don’t want to skip!
Cilantro (1 tablespoon, chopped): A must for that herby lift and authentic flair.
Jalapeño (1 small, seeded and minced): For just the right amount of gentle heat and lively flavor.
Salt and pepper (to taste): Essential for seasoning your guacamole to perfection.

How to Make Baked Plantain Chips with Guacamole

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C), which is the sweet spot for crisping plantains without burning them. Line a large baking sheet with parchment paper — this keeps the chips from sticking and makes cleanup a breeze.

Step 2: Slice and Season the Plantains

Peel your green plantains and slice them into thin, even rounds. For extra-crispy chips, a mandoline works wonders and keeps everything perfectly uniform. Toss the slices in a bowl with olive oil and sea salt, making sure every piece gets a light coating for even browning and crispness.

Step 3: Arrange and Bake

Spread the seasoned plantain slices out in a single layer on your prepared baking sheet. Give them some breathing room so they roast instead of steam. Bake for 15–20 minutes, flipping each chip halfway through to ensure both sides turn golden and crispy. Keep a close eye during the last few minutes — they go from perfect to too dark quickly!

Step 4: Make the Guacamole

While your chips bake, it’s guac time! In a medium bowl, mash the ripe avocados until mostly smooth but still a bit chunky. Stir in the diced tomato, finely chopped red onion, fresh lime juice, chopped cilantro, and minced jalapeño. Season generously with salt and pepper, tasting and adjusting until the flavors pop just right.

Step 5: Serve and Enjoy

Transfer your freshly baked chips to a serving plate and pile the homemade guacamole into a bowl right in the center. For the ultimate flavor experience, serve the plantain chips warm from the oven with that cool, zesty guac for dipping. Baked Plantain Chips with Guacamole don’t just taste phenomenal — they look as bright and fresh as they taste.

How to Serve Baked Plantain Chips with Guacamole

Garnishes

Take your guacamole to the next level with a few thoughtful garnishes: a sprinkle of chopped cilantro, a scattering of finely diced tomatoes, or even a touch of crumbled cotija cheese if you like. A wedge of lime on the side not only adds color but is perfect for anyone who wants an extra zing.

Side Dishes

Baked Plantain Chips with Guacamole pair beautifully with anything from smoky grilled meats to a fresh tropical salad. They’re perfect alongside tacos, ceviche, or a colorful bean salad. The neutral, satisfying crunch of the chips brings balance to spicy or tangy mains.

Creative Ways to Present

Try layering your guacamole in a clear glass for a parfait-inspired look, or pile the plantain chips around an avocado-shaped bowl for extra flair. For parties, serve mini versions in small cups, each holding a scoop of guac and a few chips. However you arrange them, Baked Plantain Chips with Guacamole will steal the show.

Make Ahead and Storage

Storing Leftovers

To keep those plantain chips crisp, store any leftovers in an airtight container at room temperature for up to two days. The guacamole, thanks to the lime juice, will keep its color if you press a piece of plastic wrap directly onto the surface and store it in the fridge for a day — though, honestly, it rarely lasts that long!

Freezing

Generally, plantain chips will lose their crunch when frozen, so it’s best to enjoy them fresh. Guacamole doesn’t freeze well because the texture and flavor change, so for the best results, make both elements on the day you plan to eat. If you must freeze guac, press it flat in a zip-top bag to reduce air exposure, but use swiftly after thawing.

Reheating

If you find your leftover chips have softened, pop them back on a baking sheet and warm in a 300°F (150°C) oven for just a few minutes to revive their crunch. It’s like a little kitchen magic! Serve immediately after reheating for the best texture as they tend to soften again if left out.

FAQs

Can I use ripe plantains instead of green ones?

For Baked Plantain Chips with Guacamole, green plantains are essential because they’re starchy and firm, yielding crisp chips. Ripe plantains are sweeter and softer, better suited to baking or frying for sweet treats rather than crunchy chips.

What can I add to the guacamole for extra flavor?

If you want to shake things up, try adding minced garlic, a pinch of ground cumin, or a few dashes of hot sauce to your guacamole. These additions can layer in even more complexity and give your dip an even bolder kick.

Can I make Baked Plantain Chips with Guacamole in advance?

Yes! You can bake the plantain chips a day in advance. Just keep them sealed to preserve their crunch. Make the guacamole right before serving for the brightest flavor and color, but you can prep all other ingredients for quick assembly.

How thin should I slice the plantains?

Aim for slices about 1/8-inch thick for the crispiest results. Consistency is key: thin and even slices ensure the chips cook uniformly and don’t burn. A mandoline slicer is a great tool for this!

Is this recipe suitable for special diets?

Absolutely! Baked Plantain Chips with Guacamole are naturally gluten-free, vegan, paleo, and Whole30-friendly, making them a great party snack for nearly everyone at your table.

Final Thoughts

If you’re craving a snack that’s as nutritious as it is satisfying, give Baked Plantain Chips with Guacamole a try. There’s something truly joyful about pairing that perfect chip crunch with a creamy, punchy guac. I hope you share it with friends or savor it all to yourself — either way, it’s bound to become a new favorite!

Baked Plantain Chips with Guacamole Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Crunchy baked plantain chips paired with creamy guacamole make a delightful snack or appetizer. These Latin American-inspired treats are gluten-free, vegan, and perfect for those following a Whole30 or Paleo diet.

Ingredients

Scale

For Baked Plantain Chips:

2 green plantains (peeled and thinly sliced)
2 tablespoons olive oil
1/2 teaspoon sea salt

For Guacamole:

2 ripe avocados
1 small tomato (diced)
1/4 cup red onion (finely chopped)
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 small jalapeño (seeded and minced)
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare plantain chips: Toss the plantain slices with olive oil and sea salt, then arrange them on the baking sheet. Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
Make guacamole: Mash the avocados in a bowl until slightly chunky. Stir in diced tomato, red onion, lime juice, cilantro, and jalapeño. Season with salt and pepper.
Serve: Serve the warm plantain chips with the freshly made guacamole.