Guacamole with Plantain Chips

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

Why You'll Love Guacamole w/ Plantain Chips

This recipe is a double win: ultra-crispy homemade plantain chips and creamy, citrusy guacamole packed with jalapeño heat. It's gluten-free, flavor-forward, and wildly satisfying with each scoop.

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 and craveable combo. The plantains fry up light and golden while the guac stays classic-avocado, red onion, jalapeño, cilantro, and lime-perfect for scooping. An ideal gluten-free snack or party appetizer.

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Prep Time 20 minutes mins

Total Time 25 minutes mins

Course: Appetizer, Snack

Cuisine: Latin

Calories: 906

Ingredients Equipment Method Nutrition

Ingredients

  

• 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

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