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
Can I bake the plantain chips instead of frying?
Yes-bake at 400°F for 15-20 minutes, flipping once, until golden.
How do I keep guacamole from browning?
Press plastic wrap directly on the surface and refrigerate.





Leave a Reply