Guacamole With Plantain Chips
Guacamole with Plantain chips is the magic pairing of your dreams!
There are two foods that most Dominican households have in their kitchens at all times , 1- plantains. Plantains are king and 2- avocados. We eat avocados with basically everything. Give me an avocado with every single rice/pasta dish. Don’t even try serving any soups or stews, without having slices of avocado and fluffy rice to go with it. It’s unheard of! lol.
So it makes sense that I would make Guacamole with Plantain Chips. I’m not knocking the tortilla chips at all, I love them too but like I said plantains are king 😉
Guacamole is smple to prepare, it doesn’t need much. Just make sure you have the right type of avocado, Hass Avocados are the only avocados to use, they have the perfect texture for smashing. When choosing the perfect ripe Hass avocado, its best to go by feel. The avocado should yield to firm gentle pressure, it should not be too soft. The riper the avocado, the softer it feels when you gently press on the skin.
I like to keep it simple. Good guac doesn’t need much, all I use is a little diced red onion, some jalapeño and a combo of lemon and lime juice and kosher salt of course.
Green plantains are easy to pick. The only requirement is that it’s green.. not yellow or yellowing, just green. The green ones are firm and starchy, absolutely perfect for making chips. Peeling them is a little tricky but with practice its really easy. I describe it in the recipe card but wiki how has a cool little vid on how to peel them. Click here to see the video.
New to plantains and want more recipes? click on these recipes here Tostones and Mangu, Tres Golpes 🙂
Guacamole With Plantain Chips
- 2-3 green plantains
- oil, for frying
- 2 ripe Hass avocados
- small red onion, diced small
- 1 jalapeno, seeds and veins removed for a mild guac, diced small
- cilantro, roughly chopped
- fresh lemon or lime juice
- salt and pepper, to taste
- peel the plantains, easiest way is to cut the ends first, hold it in your hands and carefully with your knife, slit the peel along the length of the plantain, try not to cut through to the flesh. I find it easier to peel when I make 3 slits into the plantain. use your thumb to slide under the peel and remove the peel.
- slice the plantains, thinly.. we want crispy chips not a tostone, which wouldn't be bad to serve with guac either, but this post is about chips. Tostones is for another day 🙂
- place your pan on the stove and add at least 2 inches of oil, turn the burner on to medium high
- Test the oil to see if its hot enough, slice off a little bit of one of the sliced plantains and add it to the oil , if it sinks to the bottom, starts to bubble and then rises, your oil is ready for frying.
- Fry in batches until they are a little bit more than golden brown. Remove with a heat resistant slotted spoon onto a sheet pan lined with paper towels. season with salt and set aside
- Slice the avocados in half, remove the pit and scoop out the pulp into your bowl.
- Mash with a fork, or potato masher. The smoothness consistency is up to you.
- Stir in the red onion, jalapeno, cilantro and lime juice. Season to taste with the salt, pepper and lime juice.
- Serve with plantain chips
- Will need: stainless steel or enameled pan deep enough to hold 2 inches of oil, sheet pan lined with paper towels , a bowl, fork or a potato masher, and sharp knife