THE PLANTAIN CHIPS
& GUACAMOLE
CHEF NEPH WITH…
Ultra-crisp plantain chips paired with bright, zesty guacamole—your new favorite snack or party starter.
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Plantain Chips with Guacamole is one of my favorite ways to showcase fresh, bold flavor with a fun twist. The crispy, golden plantain chips bring a touch of sweetness and crunch, while the creamy guacamole adds richness and zest. Together, they make a snack or appetizer that’s simple, vibrant, and always a crowd-pleaser.
”
FOLLOW ME
Plantain Chips with Guacamole is the kind of dish that proves simple ingredients can deliver big flavor. I love the way this recipe blends textures and traditions—crispy, golden plantain chips paired with creamy, zesty guacamole. The plantains bring a subtle sweetness and satisfying crunch, while the guacamole adds richness, freshness, and just the right amount of tang.
What makes this recipe special is its versatility. It works just as well as a light snack as it does an appetizer for gatherings, and it’s always a crowd favorite. The vibrant colors and bold flavors invite you to keep dipping, making it as fun to eat as it is delicious. For me, it’s a dish that feels fresh and exciting while still rooted in comfort, showing how two simple elements can come together to create something memorable.
Whether you’re serving it at a party, as a starter, or simply enjoying it on your own, this recipe captures the joy of good food—bright, flavorful, and impossible to resist.
LET'S GET COOKIN'!
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Try out these recipes and unleash your inner chef!
〰️
LET'S GET COOKIN'! 〰️ Try out these recipes and unleash your inner chef! 〰️
THE PLANTAIN CHIPS
& GUACAMOLE
Prep Time: 15 minutes
Cook Time: 18-25 minutes (baked) 6-8 minutes (fried)
Yields: 4 - 6 servings
Ingredients:
Plantain Chips
3 firm green plantains (for crisp, savory chips)
2–3 tbsp avocado or vegetable oil (plus more if frying)
½–1 tsp fine salt, to taste
½ tsp garlic powder (optional)
¼ tsp smoked paprika or chili powder (optional)
Guacamole
3 ripe avocados
2–3 tbsp fresh lime juice (about 1–2 limes)
¼ cup red onion, very finely minced
1 small jalapeño, seeded & minced (optional for heat)
2 tbsp cilantro, chopped
1 small roma tomato, seeded & diced (optional)
½ tsp kosher salt, plus more to taste
Freshly ground black pepper
Directions:
Make the Plantain Chips (Baked)
Prep – Preheat oven to 400°F (205°C) and line 2 baking sheets with parchment paper.
Slice – Score the skin of each plantain lengthwise, peel, and thinly slice into rounds (about 1/16–⅛ inch) using a mandoline or sharp knife.
Season – Toss slices with a drizzle of oil, a pinch of salt, and any spices you like until lightly coated.
Bake – Arrange in a single layer on the sheets. Bake for 10–12 minutes, flip, then continue 6–10 minutes more until golden and crisp at the edges.
Cool – Transfer to a rack to cool. The chips will crisp up further as they rest. Taste and sprinkle with extra salt if needed.
Classic Frying Option (Extra Crispy)
Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
Fry plantain slices in batches for 1–2 minutes per side, until golden brown.
Drain on paper towels and season immediately with salt.
Make the Guacamole
In a medium bowl, mash ripe avocados with lime juice and salt until chunky-smooth.
Fold in onion, jalapeño, cilantro, and tomato (if using).
Taste and adjust seasoning with more lime, salt, or pepper as needed.
Serve
Pile the plantain chips high on a platter and serve alongside a generous bowl of guacamole. Best enjoyed immediately while everything is fresh and crisp.
Plantain chips and guacamole make a vibrant snack on their own, but a few extras can take them to the next level. Top the guacamole with fresh pico de gallo, crumbled queso fresco, or a drizzle of hot sauce for added flavor and color. Pair the chips with a side of black bean salsa or mango salsa to bring in more texture and sweetness. For drinks, keep it refreshing with sparkling lime water, agua fresca, or a chilled margarita—perfect companions to balance the richness of the guac and the crunch of the plantains.