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
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.
Notes
- For extra-crispy chips, use a mandoline for even slicing.
- Store leftover chips in an airtight container for up to 2 days.
- Add garlic or cumin to the guacamole for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
