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Introduction
Long before tortilla chips dominated the snack scene, plantain chips or 'platanitos' were a beloved treat throughout Latin America and the Caribbean. This baked version pays homage to the traditional street food while offering a healthier preparation method. Plantains, cousins to the common banana, have been a staple food in tropical regions for centuries, prized for their versatility and nutritional value. When paired with guacamole, a dip whose origins trace back to the Aztecs, this fusion snack represents the beautiful blend of Caribbean and Mexican culinary traditions. Modern health-conscious food lovers have embraced this combination as a more nutritious alternative to conventional chips and dip, perfect for everything from casual gatherings to mindful snacking.
Ingredients
• 4 large green plantains, peeled and sliced diagonally into 1/8-inch thick pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 3 ripe Hass avocados, halved and pitted
• 1 medium lime, juiced (about 2 tablespoons)
• 1/2 medium red onion, finely diced
• 2 Roma tomatoes, seeded and diced
• 1/3 cup fresh cilantro leaves, chopped
• 1 jalapeño pepper, seeded and minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
Step 1:
Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Step 2:
Slice plantains diagonally into 1/8-inch thick pieces using a sharp knife or mandoline slicer.
Step 3:
Toss plantain slices with olive oil and half of the kosher salt in a large bowl until evenly coated.
Step 4:
Arrange plantain slices in a single layer on prepared baking sheets, ensuring they don't overlap.
Step 5:
Bake for 15-20 minutes, flipping halfway through, until chips are golden brown and crispy. Watch carefully to prevent burning.
Step 6:
While chips bake, scoop avocado flesh into a large bowl and mash with a fork or potato masher until desired consistency.
Step 7:
Add lime juice, diced onion, tomatoes, cilantro, jalapeño, cumin, garlic powder, remaining salt, and black pepper to the mashed avocados. Mix well.
Step 8:
Let chips cool for 5 minutes before serving with fresh guacamole.
Q: Can I make the plantain chips ahead of time?
A: Yes, chips can be made up to 3 days ahead and stored in an airtight container.
Q: Why aren't my chips getting crispy?
A: This usually happens if the plantains are too ripe or sliced too thick. Use green plantains and maintain 1/8-inch thickness.
Q: How do I know when my avocados are perfectly ripe?
A: They should yield slightly when gently pressed but not be mushy. The stem should easily flick off revealing green underneath.
• Choose plantains that are green to ensure crispy chips - yellow or black plantains will be too sweet.
• Ripe avocados should yield slightly when gently pressed.
• For a spicier guacamole, leave some jalapeño seeds in or add a pinch of cayenne pepper.
• Persian limes can be substituted for regular limes.
• Store-bought plantain chips can be used as a time-saving alternative.
• Recipe is naturally gluten-free, dairy-free, and vegan.
Serve plantain chips immediately while crispy, alongside fresh guacamole in a separate bowl. Garnish guacamole with extra cilantro if desired.
Store chips in an airtight container at room temperature for up to 3 days. Guacamole can be refrigerated for up to 24 hours with plastic wrap pressed directly on surface to prevent browning.
Start preparing guacamole while plantains are baking to maximize efficiency. Make sure chips are completely cool before storing to maintain crispiness.
- Use very green plantains for the crispiest chips
- Slice plantains as uniformly as possible for even cooking
- Press plastic wrap directly onto guacamole surface to prevent oxidation
Try spicing up plantain chips with chili powder or cayenne pepper. For a tropical twist, add diced mango or pineapple to the guacamole.
Serve with Mexican beer, sparkling water with lime, or a crisp margarita.
Available year-round, best enjoyed in summer months for outdoor entertaining
Contains tree nuts (avocado). Free from common allergens including dairy, eggs, soy, wheat, fish, shellfish, peanuts, and tree nuts (except avocado).
