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.
Notes
Guacamole Storage: If you strangely don't finish the guacamole the second you make it, store in a bowl or plastic container and press plastic wrap directly on top of the guacamole, so there is no air in between the plastic and the guac. Keeps in the refrigerator for up to 5 days.
Plantain Storage: Store in an airtight plastic bag or container in the pantry for up to 2 weeks.
Tried this recipe?Let us know how it was!