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We are big chip and dip fans in my house. Pretty much any chips and any dips, sign us up. I love any excuse to set up a dipping station- a family movie, a sports event, a party, a Wednesday night. Haha! Or in this case, a Game of Thrones premiere. I won’t get into how excited my husband and I were about the return of one of our favorite shows. Instead, I will talk about how good this healthier snack was and how these Baked Plantain Chips with Guacamole still totally hit the nail on the head for a late night, crave-worthy treat.

Have you ever eaten plantains before? My daughter refers to them as the “really big bananas“. They can be found, actually, right next to bananas in most groceries. The green/yellow ones are starchier and more like a potato than a banana. They are great for frying (or in this case- baking). I love making totstones with the green plantains. I’ll be sure to add that recipe to the site sometime soon. And then there are the (more) ripe, black plantains which are definitely sweeter. I still love to fry the black plantains, but they require a different approach.

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Let me give you some Tips:

For this recipe, you will need to use the green/yellow plantains. Sometimes plantains can be a little difficult to peel. I find that the easiest way is to start by cutting off both ends. Then, carefully, use your knife to slice down the length of the ridges of the plantain and then remove the peel in sections. If any small parts of the peel stick to the plantain, simply use your knife to cut it off.

I did not pull out my mandoline slicer to make these chips. When it comes to a mandoline, if I don’t HAVE to use it- then I don’t. You can get thin enough slices with a knife for chips, but if you prefer to use a mandolin, I would set it to the 1/4” or 1/8” setting. The thinner the chip, the crispier it will get, but you also don’t want them paper thin. Also, try to slice them as uniformly as possible so that they all cook and crisp at the same length of time in the oven.

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Let me show you how I made these Baked Plantain Chips with Guacamole 👇🏻

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Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Add your sliced plantains to a bowl, along with 2 tbsp olive oil and about 1 tsp of salt. Give them a good toss so that all of the plantain chips are coated in oil. Next, lay the plantains out onto the prepared baking sheet in a single layer, spacing them out as much as you can.

Bake for about 10-12 minutes (length of time will depend on thickness) until they become golden and start crisping up. Flip them and bake another 3-5 minutes. Watch them closely because they will burn quickly.

When they are done, immediately hit them with a little more salt.

Guacamole:

To make the guacamole, place 2 peeled and pitted avocados into a bowl. Add the juice of 1 lime (about 4 tbsp of juice) and 1 tbsp of olive oil. The olive oil gives the guacamole a really nice, velvety texture. Use a fork or potato masher to mash the avocado until it reaches your desired chunkiness. “Desired chunkiness” 😂😂

Then add 1/4 cup of finely diced onion (I alternate red onion or white onion, whatever you like), 1/4 cup of fresh chopped cilantro, 1 finely minced jalapeño, and about 1/2 tsp of salt. Gently stir it up and then taste for seasoning and add more salt if necessary. Serve the plantain chips alongside the guacamole and dig in!

Enjoy!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about making it? I’d love to hear from you! Please leave me your thoughts below in the comment section.