Spicy Guacamole & Plantain Chips
Spicy Guacamole & Plantain Chips
Ingredients
For the Spicy Guacamole
- 3 ripe avocados, mashed
- 1 jalapeño pepper, finely minced, seeds removed for less heat
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or to taste
For the Plantain Chips
- 3 green plantains, peeled and thinly sliced
- 3 cups vegetable oil, for frying
- 1/2 teaspoon sea salt, or to taste
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 7 min•🌡️ 350
- 3
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.
⏱️ 8 min•🌡️ 350
- 4
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).
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
Serve the spicy guacamole immediately with the freshly made plantain chips. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Guacamole & Plantain Chips
Ingredients
For the Spicy Guacamole
- 3 ripe avocados, mashed
- 1 jalapeño pepper, finely minced, seeds removed for less heat
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or to taste
For the Plantain Chips
- 3 green plantains, peeled and thinly sliced
- 3 cups vegetable oil, for frying
- 1/2 teaspoon sea salt, or to taste
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 7 min•🌡️ 350 - 3
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.
⏱️ 8 min•🌡️ 350 - 4
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).
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
Serve the spicy guacamole immediately with the freshly made plantain chips. Enjoy!
⏱️ 2 min