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A bowl of chunky guacamole garnished with four slices of golden-brown fried plantain, arranged upright around the dip.

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
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Latin
Calories: 906
Ingredients Equipment Method Nutrition Notes

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

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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