Spicy Guacamole with Plantain Chips
Spicy Guacamole with Plantain Chips
Ingredients
For the Plantain Chips
- 3 green plantains, firm
- 3 cups vegetable oil, for frying
- 1/2 teaspoon sea salt, or to taste
For the Spicy Guacamole
- 3 ripe avocados, pitted and scooped out
- 2 tablespoons lime juice, freshly squeezed
- 1 jalapeño pepper, finely minced, seeds removed for less heat
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup red onion, finely diced
- 1 roma tomato, diced, seeds removed
- 1 clove garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the plantains: Peel the green plantains. Using a mandoline or a very sharp knife, carefully slice the plantains into very thin, even rounds, about 1/16-inch thick.
⏱️ 5 min
- 2
Fry the plantain chips: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Fry the plantain slices in small batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the chips to a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 3
Season the plantain chips: While the chips are still warm, sprinkle them generously with sea salt. Set aside to cool completely and crisp up.
⏱️ 2 min
- 4
Prepare the guacamole: In a medium bowl, mash the scooped avocado flesh with a fork until desired consistency (chunky or smooth).
⏱️ 3 min
- 5
Combine guacamole ingredients: Add the lime juice, minced jalapeño, chopped cilantro, diced red onion, diced tomato, minced garlic, sea salt, and black pepper to the mashed avocado. Gently fold all ingredients together until well combined.
⏱️ 5 min
- 6
Taste and adjust: Taste the guacamole and adjust seasonings as needed. Add more salt, lime juice, or jalapeño if desired.
⏱️ 1 min
- 7
Serve: Transfer the spicy guacamole to a serving bowl and serve immediately with the crispy plantain chips.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Guacamole with Plantain Chips
Ingredients
For the Plantain Chips
- 3 green plantains, firm
- 3 cups vegetable oil, for frying
- 1/2 teaspoon sea salt, or to taste
For the Spicy Guacamole
- 3 ripe avocados, pitted and scooped out
- 2 tablespoons lime juice, freshly squeezed
- 1 jalapeño pepper, finely minced, seeds removed for less heat
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup red onion, finely diced
- 1 roma tomato, diced, seeds removed
- 1 clove garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the plantains: Peel the green plantains. Using a mandoline or a very sharp knife, carefully slice the plantains into very thin, even rounds, about 1/16-inch thick.
⏱️ 5 min - 2
Fry the plantain chips: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Fry the plantain slices in small batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the chips to a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 3
Season the plantain chips: While the chips are still warm, sprinkle them generously with sea salt. Set aside to cool completely and crisp up.
⏱️ 2 min - 4
Prepare the guacamole: In a medium bowl, mash the scooped avocado flesh with a fork until desired consistency (chunky or smooth).
⏱️ 3 min - 5
Combine guacamole ingredients: Add the lime juice, minced jalapeño, chopped cilantro, diced red onion, diced tomato, minced garlic, sea salt, and black pepper to the mashed avocado. Gently fold all ingredients together until well combined.
⏱️ 5 min - 6
Taste and adjust: Taste the guacamole and adjust seasonings as needed. Add more salt, lime juice, or jalapeño if desired.
⏱️ 1 min - 7
Serve: Transfer the spicy guacamole to a serving bowl and serve immediately with the crispy plantain chips.
⏱️ 1 min