I’ve been on a plantain kick lately. Why, you ask?
- They’re delicious
- They’re healthy
- They’re extremely versatile
- You can make CHIPS with them!
Need I say more?
This recipe is easy, requiring just 7 ingredients and 30 minutes!
The base is thinly sliced green plantains tossed in a bit of coconut oil and salt and then baked to crispy perfection.
The result is shockingly delicious and perfect for dipping in delicious things like GUACAMOLE. I know – it’s happening. Right now.
I have only posted a Greek Guacamole recipe before, so a more traditional version was necessary.
My go-to guac is pretty basic: avocados, onion, lime, cilantro, and raw garlic for a zesty, spicy punch of flavor (throw in a jalapeño for more spice). Creamy, salty, citrusy, spicy – what more could you ask for?
I hope you all LOVE this version of chips + guac! It’s:
Crunchy + creamy
& So delicious
This would make a delicious chip and dip for parties, BBQs, or just lazy days spent snacking. I called it “lunch” two days in a row, so there’s really no judgment in how you want to enjoy this simple dish.
If you’re into chips and dip, be sure to check out our Easy Red Salsa, Chipotle Red Salsa, Easy Kale Chips, Cheesy Kale Chips, Baked Sweet Potato Chips, Rosemary Beet Chips, Thai Slaw and Wonton Chips, Kale Chip Nachos, Best Damn Vegan Nachos, Cashew-less Vegan Queso, and Roasted Jalapeño Cashew Queso.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Baked Plantain Chips + Garlicky Guacamole
Crispy, baked plantain chips with garlicky guacamole! A satisfying alternative to corn chips, ready in just 30 minutes, with 7 wholesome ingredients!
Author: Minimalist Baker
Recipe type: Snack, Appetizer, Side
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
Serves: 6 servings (2 cups chips, 1 1/2 cups guacamole)
- 2 unripe (green, starting to turn yellow) plantains, peeled
- 2 Tbsp (30 g) melted coconut or avocado oil*
- 1/2 tsp sea salt
- optional: 1/2 tsp lime zest
- 2 ripe avocados
- 2 cloves garlic, minced
- 1/2 cup (80 g) finely diced red onion
- 2 Tbsp (30 ml) lime juice
- optional: 1/4 cup (4 g) minced cilantro, plus more for garnish
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
- 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.
*If avoiding oil, you can try and omit, but the chips won’t get as browned and crispy.
*Nutrition information is an estimate for 1/6th of the whole recipe.
Serving size: 1/6th of recipe Calories: 261 Fat: 18.3 g Saturated fat: 7.2 g Carbohydrates: 26.8 g Sugar: 10 g Sodium: 163 mg Fiber: 6.2 g Protein: 2.3 g