GuacAMOLE AND PLANTAIN CHIPS

 
 

The summer of 2013, Julie and I ate guacamole and chips every day. I’m known to exaggerate, but this is a fact. Since then, Julie developed a corn allergy, so we decided to make homemade plantain chips instead. Sure, you can buy them, but if you want to try something new these are highly recommended. The key to perfect guacamole is finding the perfect balance of acid, spice and salt. Understanding the components is crucial and from there you can adjust to your taste. Holy guacamole this is good. Had to.  — Dak

 
 
 

Ingredients

For the guacamole

  • 3 ripe avocados

  • 1/3 cup chopped fresh cilantro

  • 1/4 cup minced shallot

  • Zest of 1 lime

  • 1 tablespoon fresh lime juice

  • 1 serrano chile, finely chopped

  • 1 clove minced fresh garlic

  • Salt

For the plantain chips

  • 2 plantains

  • 1/4 cup avocado or coconut oil

  • Paprika and salt for sprinkling

 

Instructions

For the guacamole

  1. Combine the cilantro, shallot, lime zest, lime juice, serrano chile and garlic in a bowl.

  2. Cut avocados in half, take the pit out and scoop the inside into the same bowl.

  3. Sprinkle with a hefty pinch of salt.

  4. Mash and taste, adding more of what you like.

For the plantain chips

  1. Preheat the oven to 375 degrees.

  2. Using a pairing knife, gently slice through the peel along the ridges, careful not to pierce the actual plantain. Cut the top and bottom off.

  3. Take off the peel (this will not be easy like a banana).

  4. Slice really thinly (ideally with a mandolin).

  5. Toss plantain slices in avocado oil or melted coconut oil.

  6. Place the plantains in a single layer on a baking sheet with parchment paper.

  7. Sprinkle with a hefty amount of salt (at least a teaspoon) and a dusting of paprika.

  8. Bake for 15-20 minutes (this will depend on the thickness of your chips, so start checking them at 15 minutes and set a timer! They go from soggy to crisp quickly at the end.