Baked Plantain Chips + Garlicky Guacamole

• servings: 6 servings
• total time: 30 minutes

Ingredients

2 medium unripe (green, starting to turn yellow) plantains ((peeled))

2 Tbsp melted coconut or avocado oil*

1/2 tsp sea salt

1/2 tsp lime zest ((optional))

2 medium ripe avocados

2 cloves garlic ((minced))

1/2 cup finely diced red onion

2 Tbsp lime juice

1/4 cup minced cilantro ((optional // plus more for garnish))

1/4 tsp sea salt (plus more to taste)

Directions

Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (as original recipe is written // use fewer or more baking sheets if altering batch size).

Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo). I tried using a knife to thinly slice, but the plantains didn’t crisp up as well.

Add to a mixing bowl and drizzle with oil* and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won’t crisp up.

Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.

Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.

While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.

Serve guacamole with chips and enjoy. Store leftover guacamole covered in the refrigerator up to 3 days, placing plastic wrap or parchment paper on the surface (in addition to a lid) to help from browning. Plantain chips are best the same day. But store completely cooled leftovers at room temperature up to 3 days in a sealed container.