Guacamole with Plantain Chips

Crispy homemade plantain chips paired with classic guacamole: avocado, red onion, jalapeño, cilantro, and lime, for scooping. Both come together in about 25 minutes, and it's naturally gluten-free.

Why You'll Love Guacamole w/ Plantain Chips

Green plantains fry up crispier and less sweet than ripe ones, and the guacamole gets its heat from jalapeño and its brightness from lime and cilantro. Both are done in under 30 minutes.

Tips and Tricks

• Use green plantains for a chip that's crispier and less sweet.
• Dry the plantain slices well before frying for best texture.
• Let the guac sit for 5-10 minutes before serving so the flavors meld.

Variations

• Add pomegranate seeds or mango chunks to your guacamole for a burst of sweetness.
• Swap jalapeño with serrano or habanero for extra heat.
• Sprinkle Tajín on the chips after frying for a spicy-tangy twist.

Substitutions

• Use sweet potato slices instead of plantain for another chip option.
• Swap cilantro with parsley if you're not a fan.
• Replace avocado oil with grapeseed or vegetable oil for frying.

Best served with

• Chilled margaritas
• Grilled skirt steak tacos
• Crispy black bean tostadas
• Fresh pico de gallo

How to Store Leftovers

• Store leftover guacamole in an airtight container with plastic wrap pressed directly on the surface to minimize browning. Keeps for 1-2 days in the fridge. Chips can be stored at room temp in a sealed bag for up to 2 days-recrisp in a toaster oven if needed.

Common Questions

Guacamole with Plantain Chips

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Crispy homemade plantain chips meet creamy, zesty guacamole in this quick combo. The plantains fry up light and golden while the guac stays classic: avocado, red onion, jalapeño, cilantro, and lime, good for scooping. A gluten-free snack or party appetizer.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: Latin

Calories: 906

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 Avocados diced
• ½ Red onion finely chopped
• ½-1 Jalapeño finely chopped
• 2 tablespoon Cilantro finely chopped
• 1 Lime juiced
• Drizzle Extra virgin olive oil
• Salt and black pepper to taste
• Flaky salt to finish
• 1-2 Plantains thinly sliced
• Avocado oil for frying
• Kosher salt to season

Equipment

• Mandoline
• Paper towel-lined plate
• Spider or slotted spoon
• Mixing bowl
• Cast iron skillet or heavy-bottomed pot

Method

 

Fry the Plantain Chips

1. Heat 1-2 inches of avocado oil in a medium cast iron skillet or pot over medium heat until it reaches 350-375°F.
2. While the oil heats, use a mandoline to thinly slice the plantain into ⅛-inch rounds.
3. Fry plantains in batches to avoid overcrowding. Cook until lightly golden, about 2-3 minutes per batch.
4. Remove with a spider or slotted spoon and transfer to a paper towel-lined plate. Season immediately with kosher salt.

Make the Guacamole

1. In a medium bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, salt, pepper, and a drizzle of extra virgin olive oil.
2. Mix gently to combine. Transfer to a serving bowl.

Nutrition

Calories: 906kcalCarbohydrates: 104gProtein: 12gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gSodium: 165mgPotassium: 2989mgFiber: 33gSugar: 38gVitamin A: 2826IUVitamin C: 98mgCalcium: 91mgIron: 4mg

Notes

Storage: Press plastic wrap directly onto the guacamole to limit browning and keep it in the fridge for up to a day, a little extra lime juice helps too. Fry the plantain chips fresh right before serving since they lose their crunch quickly and don't hold or reheat well.

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