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Prepare the plantain chips: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. While the oil heats, peel the green plantains. Using a mandoline slicer or a very sharp knife, slice the plantains into very thin, even rounds, about 1/16-inch thick.

Carefully add a single layer of plantain slices to the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain excess oil. Immediately sprinkle with sea salt.

Repeat the frying process with the remaining plantain slices, ensuring the oil returns to 350°F between batches. Set aside the plantain chips to cool slightly.

Prepare the guacamole: In a medium bowl, mash the ripe avocados with a fork or potato masher until desired consistency is reached (chunky or smooth).

Add the minced jalapeño, diced red onion, chopped cilantro, lime juice, sea salt, black pepper, and red pepper flakes to the mashed avocado. Stir gently to combine all ingredients. Taste and adjust seasonings as needed.

Serve the spicy guacamole immediately with the freshly made plantain chips. Enjoy!


Prepare the plantain chips: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. While the oil heats, peel the green plantains. Using a mandoline slicer or a very sharp knife, slice the plantains into very thin, even rounds, about 1/16-inch thick.

Carefully add a single layer of plantain slices to the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain excess oil. Immediately sprinkle with sea salt.

Repeat the frying process with the remaining plantain slices, ensuring the oil returns to 350°F between batches. Set aside the plantain chips to cool slightly.

Prepare the guacamole: In a medium bowl, mash the ripe avocados with a fork or potato masher until desired consistency is reached (chunky or smooth).

Add the minced jalapeño, diced red onion, chopped cilantro, lime juice, sea salt, black pepper, and red pepper flakes to the mashed avocado. Stir gently to combine all ingredients. Taste and adjust seasonings as needed.

Serve the spicy guacamole immediately with the freshly made plantain chips. Enjoy!
