Classic Guacamole with Baked Plantain Chips

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I don’t know about you, but I am always down to eat fresh, classic and flavorful guacamole. It doesn’t get more perfect than the combination of creamy and chunky avocado, bright lime juice, cilantro, crispy red onion, juicy tomato and one of my favorites, crumbled cotija cheese. Give me chips and a cold beer and I AM THERE.

During a recent shopping trip at my local Lidl, I came across the freshest plantains at the most amazing price. I knew right then and there I was making fresh plantain chips. Typically chips mean frying. Well, being in a third floor apartment where I can’t open the windows, frying is not always my favorite. I mean, the smell lingers for DAYS. Bring on the healthier alternative, baked plantain chips! They are just as tasty, easy to make and full of so much flavor.

I never thought guacamole could get any tastier, but boy was I wrong! Whether you’re eating solo binge watching the new season of Queer Eye (that may or may not be me), throwing a party or celebrating Taco Tuesday, this guacamole is the prime snack to accompany you.


Plantain Chips Ingredients

2 plantains
2 teaspoons kosher salt
1 teaspoon chili powder
3 tablespoons olive oil

Guacamole Ingredients

4 medium avocados
1/2 red onion, chopped
1 bunch cilantro, finely chopped (reserve 1 tablespoon for garnish)
2 roma tomatoes, pulp removed and chopped
2 cloves garlic, minced
1 jalapeño, finely chopped
1 lime
Kosher salt
1 teaspoon chili powder
2 tablespoons cotija cheese (optional)
1 chili pepper, sliced (optional)

Begin by preheating the oven to 400 degrees. Use a knife or mandolin to thinly slice the plantains. Place the plantain slices in a bowl and add the olive oil, salt and chili powder. Mix well to coat each slice. Place the plantain slices on a lined baking sheet. Cook for 20 minutes total, flipping halfway through the cooking process. Remove from oven, sprinkle with additional salt and let cool.

For the guacamole, add the red onion, cilantro, tomatoes, garlic and jalapeño in a medium bowl. Halve and and remove the pit from each avocado. Scoop the avocado into the bowl. Mash and mix ingredients together until combined, but still chunky. Add the salt, chili powder and juice of 1/2 of the lime. Mix well. Add the avocado to another bowl. Top with sliced chili peppers, crumbled cotija cheese, cilantro and wedges from the remaining half of lime. Serve with the plantain chips and enjoy!

Elizabeth Canas