Your Go-To Healthy Snack: Baked Plantain Chips & Guacamole

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


  1. Preheat the oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
  2. Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo).
  3. 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.
  4. 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.
  5. Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
  6. 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.
  7. Serve guacamole with chips and enjoy.
  8. 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.