If you’re looking for a way to ditch Pringles and add some healthy new snacks to your diet, we’ve got you covered. Minimalist Baker recently posted a delicious recipe for crispy baked plantain chips and guacamole, and we couldn’t wait to share it.
This is the perfect chip and dip combo for parties, BBQs, and lazy days – and it only takes 30 minutes to make.
Follow the instructions from Minimalist Baker blog and YouTube channel if you want to try this healthy snack.
Ingredients – Chips
- 2 medium unripe plantains
- 2 Tbsp melted coconut or avocado oil
- 1/2 tsp sea salt
- 1/2 tsp lime zest (optional)
Ingredients – Guacamole
- 2 medium ripe avocados
- 2 cloves garlic (minced)
- 1/2 cup finely diced red onion
- 2 Tbsp lime juice
- 1/4 cup minced cilantro (optional)
- 1/4 tsp sea salt plus more to taste
- Preheat the oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
- Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo).
- Add to a mixing bowl and drizzle with oil and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won’t crisp up.
- Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
- Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
- While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
- Serve guacamole with chips and enjoy.
- Store leftover guacamole covered in the refrigerator up to 3 days, placing plastic wrap or parchment paper on the surface (in addition to a lid) to help from browning. Plantain chips are best the same day. But store completely cooled leftovers at room temperature up to 3 days in a sealed container.