What’s a party without some guacamole?! The next time you want to make a batch, try my recipe for Guacamole with Plantain Chips.
I have a literal obsession with guacamole. I can probably eat it every day. But not the grocery store kind, it’s just never as good as when I make it myself. Aside from eating guacamole with plantain chips, I also use it on sandwiches, in Mexican rice bowls, or with grilled meats. With such a versatile and healthy dip, you can’t go wrong!
What else is much better made fresh? The plantain chips – we can’t forget about those! Like worlds better than what you buy in bags at the store.
Now listen closely: There are two main types of plantains that you’ll find. The green plantains and the yellow plantains. The difference between the two is how ripe they are. The green, harder, plantains are not ripe yet. These are what you should be using for this recipe and all other savory plantain preparations. The yellow plantains are softer. They get sweet as they ripen and are wonderful used in sweeter applications, such as maduros.
If you’re too lazy or can’t find the green plantains, a bag of plantain chips or regular tortilla chips would work just fine with this guacamole (or if you’re being extra healthy, cucumbers or carrot sticks)!
Ingredient Notes:
- White Onion – I really like white onion here, however if you’d prefer a red onion, that’s fine too!
- Jalapeno – I think guacamole should always have some jalapeno in it, and it doesn’t make it super spicy either.
- Lime – Fresh lemon juice can be used here, if you prefer, but lime juice is more authentic.
- Cumin – It’s my little secret to this guacamole. A pretty common spice – if you don’t have it in your spice drawer, I would recommend getting some (it’s one of my favorites)!
Basic (Basically Amazing) Guacamole with Plantain Chips
Equipment
- Food Processor (I used a mini one) or Moljacete
- Mandoline if making the plantain chips
- Large Skillet if making the plantain chips
- Tongs if making the plantain chips
- Paper Towel if making the plantain chips
- Sheet Pan if making the plantain chips
Ingredients
For the Guacamole:
- ½ cup diced white onion from about ½ medium white onion
- 1 jalapeno seeded and diced small
- ¼ cup fresh lime juice
- 1 teaspoon Kosher salt
- 3 large avocados ripe (if you only have small avocados, use 4)
- 1 teaspoon cumin
- Freshly ground black pepper
For the Plantain Chips:
- 3 green plantains
- Oil for frying
- Kosher salt for sprinkling
Instructions
For the Guacamole:
- Place the onion, jalapeno, lime juice and salt in the bowl of a food processor. Pulse a few times to roughly chop, then transfer mixture to a medium-sized mixing bowl.
- Cut the avocados in half lengthwise, remove the pit and scoop into the mixing bowl with the onion mixture. Add the cumin and freshly ground black pepper, to taste. Mash with a fork or potato masher. If you like your guacamole chunky, mash it less than you would if you enjoy if smooth. Taste and season with additional salt and pepper, if needed.
For the Plantain Chips:
- Cut the ends off of each plantain and then cut three slits on all sides down the entire length of the fruit. Be sure to only puncture the thick skin and not cut into the plantain itself. Peel off the skin. Cut each plantain in half crosswise. Using a mandoline, thinly slice the plantains lengthwise into planks, about 1/16 of an inch thick.
- Fill a large skillet halfway with frying oil. Heat over medium heat until the oil reaches 350°F. Add plantains in batches, making sure not to overcrowd in the pan so they all fry evenly. Fry until crispy, 1-2 minutes. Using tongs or a slotted spoon, transfer to a paper towel-lined sheet pan and immediately sprinkle with salt.
Leave a Comment