If you’re craving a crunchy, wholesome snack that feels like a treat but sneaks in healthy goodness, you’ll absolutely fall for Baked Plantain Chips with Guacamole. This irresistible duo brings together crisp, golden plantain chips and a creamy guacamole full of vibrant, zesty flavors. Whether you’re planning a cozy movie night or want a show-stopping appetizer for your next gathering, these chips and dip fit the bill, offering a Latin-inspired twist that’s as satisfying as it is guilt-free!
Ingredients You’ll Need
You only need a handful of simple ingredients for Baked Plantain Chips with Guacamole, but each one shines in its role. The plantains provide crunch and subtle sweetness, while the guacamole ingredients build layer upon layer of fresh, creamy flavor and color. Here’s what you’ll need (plus a few pro tips for best results!):
- Green plantains (2, peeled and thinly sliced): Unripe plantains are key for the crispiest, most chip-like texture—ripe ones will be too soft.
- Olive oil (1 tablespoon): Just enough to coat the plantain slices and encourage a golden, crunchy finish in the oven.
- Sea salt (½ teaspoon): Enhances the natural plantain flavor and makes each bite pop.
- Ripe avocados (2): The creamy base for your guacamole—look for ones that yield slightly when pressed but aren’t mushy.
- Small tomato (diced, 1): Adds juiciness and fresh color for classic guacamole character.
- Red onion (2 tablespoons, finely chopped): Packs a punch of zing and crunch throughout the dip.
- Lime juice (1 tablespoon): Not just for bright flavor—the acidity also helps prevent the avocado from browning.
- Fresh cilantro (1 tablespoon, chopped): For a wonderful herbal note and an unmistakable freshness.
- Garlic powder (¼ teaspoon): Brings subtle depth and a lingering savory edge.
- Salt and pepper to taste: Adjust to your liking to perfect the flavor of your guac.
How to Make Baked Plantain Chips with Guacamole
Step 1: Prep the Plantains
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper to keep things clean and prevent sticking. Carefully peel the green plantains (sometimes it helps to slice off the tips and make a shallow cut along the seam) and thinly slice them—aim for even slices so they bake up equally crisp. Pro tip: a mandoline makes this super easy and gives you those perfectly uniform chips!
Step 2: Season and Bake the Chips
In a large bowl, toss the plantain slices with olive oil and sea salt. Give them a good mix, making sure every slice is lightly but evenly coated. Lay the slices out in a single layer on your prepared baking sheet—overlapping will make them steam instead of crisp. Bake for 18 to 22 minutes, flipping the slices halfway, until your chips are beautifully golden and satisfyingly crunchy. They’ll crisp up a bit more as they cool!
Step 3: Mix Up the Guacamole
While the chips are baking, turn your attention to the guacamole. In a medium bowl, mash the avocados until you get your desired creaminess—chunky or smooth, it’s your call. Stir in the diced tomato, red onion, lime juice, cilantro, garlic powder, and a good pinch of salt and pepper. Taste and adjust seasoning, adding more lime or cilantro if you like it extra zesty or herby.
Step 4: Serve and Enjoy!
Once the plantain chips are cooled slightly and the guacamole is prepped, pile the chips onto a serving platter and nestle a bowl of guacamole right in the center. Dive in while the chips are still warm for ultimate deliciousness! There you have it: Baked Plantain Chips with Guacamole, ready to wow your taste buds and any lucky guests.
How to Serve Baked Plantain Chips with Guacamole
Garnishes
Give your Baked Plantain Chips with Guacamole an extra flourish with a sprinkling of chopped fresh cilantro or an extra squeeze of lime over the guacamole right before serving. For a pop of color, try a few diced tomatoes or a pinch of smoked paprika on top of the guac. Little touches like these bring the dish to life and make it feel restaurant-worthy.
Side Dishes
This appetizer shines on its own, but you can easily round it out for a party spread. Pair it with refreshing salsas, a crunchy slaw, or even some spicy roasted nuts. If you’re going for a Latin-inspired feast, it sits perfectly alongside black bean salad, grilled corn, or fresh ceviche.
Creative Ways to Present
Get creative! Arrange your Baked Plantain Chips with Guacamole in layers on a board for a snackable centerpiece. Or, portion the guacamole into individual cups for a stylish, mess-free party bite. For color and contrast, alternate plantain chips with classic tortilla chips on your platter. The possibilities are just as fun as they are tasty!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Baked Plantain Chips with Guacamole, store the chips and guac separately. Chips stay crisp best when kept in an airtight container at room temperature for a day or two, while the guacamole should go in the fridge, covered tightly with plastic wrap pressed directly onto the surface to avoid browning.
Freezing
Though plantain chips are at their best freshly baked, you can freeze extra chips in a zip-top bag for up to a month. Defrost at room temperature; just note they may lose some crunch. Freezing guacamole isn’t ideal since the texture can change, but it works in a pinch—just thaw overnight in the fridge and stir well before serving.
Reheating
If your plantain chips start to soften a bit, bring them back to life by spreading them on a baking sheet and reheating in a 350°F oven for 3 to 5 minutes. Let them cool for extra crispness before serving again. Guacamole is best enjoyed fresh, so only warm the chips!
FAQs
Can I use yellow (ripe) plantains instead of green?
Stick with green, unripe plantains for this recipe—their firm texture is what gives the chips their signature crunch. Yellow or ripe plantains are sweeter and much softer, so they’ll bake up chewy rather than crispy.
How can I make the chips extra crispy?
Uniform, thin slices are the secret—consider using a mandoline, and don’t overcrowd the baking sheet. For maximum crunch, let the chips cool completely on the baking sheet before transferring them to a bowl or plate.
Can I add extra spice to the guacamole?
Absolutely! For a spicy kick, try adding finely minced jalapeño or a dash of cayenne pepper to your guac. A sprinkle of ground cumin also adds a delicious, earthy warmth if you want to experiment.
Is this recipe gluten-free and vegan?
Yes, Baked Plantain Chips with Guacamole fits beautifully into both gluten-free and vegan diets. All the ingredients are naturally plant-based and grain-free, making this the perfect healthy snack to share with everyone.
Can I make Baked Plantain Chips with Guacamole in advance for a party?
You can bake the plantain chips a day ahead (store airtight), and prep the guacamole up to a few hours before serving—just keep it tightly covered with plastic to minimize browning. Assemble right before your guests arrive for the freshest flavor!
Final Thoughts
Baked Plantain Chips with Guacamole are pure snack happiness—crunchy, creamy, and packed with vibrant flavor in every bite. Give them a try and watch them disappear at your next gathering, or make a batch just for yourself. There’s truly nothing like digging into a bowl of this healthy, Latin-inspired treat!
Print
Baked Plantain Chips with Guacamole Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy the perfect combination of crunchy baked plantain chips and creamy guacamole with this easy recipe. These Latin-inspired snacks are ideal for parties or as a flavorful appetizer.
Ingredients
For Baked Plantain Chips:
- 2 green plantains (peeled and thinly sliced)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
For Guacamole:
- 2 ripe avocados
- 1 small tomato (diced)
- 2 tablespoons red onion (finely chopped)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro (chopped)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare plantain chips: Toss the plantain slices with olive oil and sea salt, then arrange them on the baking sheet. Bake for 18 to 22 minutes, flipping halfway through, until golden and crispy. Let cool slightly.
- Make guacamole: Mash the avocados in a bowl, then mix in the tomato, red onion, lime juice, cilantro, garlic powder, salt, and pepper. Stir until well combined and creamy.
- Serve: Serve the crispy plantain chips with the fresh guacamole for dipping.
Notes
- For extra crunch, use a mandoline to slice the plantains evenly.
- You can add jalapeño or cumin to the guacamole for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: ¼ batch chips with guacamole
- Calories: 190
- Sugar: 2g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
