I’ve been on a plantain kick lately. Why, you ask?
- They’re delicious
- They’re healthy
- They’re extremely versatile
- You can make CHIPS with them!
Need I say more?
This recipe is easy, requiring just 7 ingredients and 30 minutes!
The base is thinly sliced green plantains tossed in a bit of coconut oil and salt and then baked to crispy perfection.
The result is shockingly delicious and perfect for dipping in delicious things like GUACAMOLE. I know – it’s happening. Right now.
I have only posted a Greek Guacamole recipe before, so a more traditional version was necessary.
My go-to guac is pretty basic: avocados, onion, lime, cilantro, and raw garlic for a zesty, spicy punch of flavor (throw in a jalapeño for more spice). Creamy, salty, citrusy, spicy – what more could you ask for?
I hope you all LOVE this version of chips + guac! It’s:
Crunchy + creamy
& So delicious
This would make a delicious chip and dip for parties, BBQs, or just lazy days spent snacking. I called it “lunch” two days in a row, so there’s really no judgment in how you want to enjoy this simple dish.
If you’re into chips and dip, be sure to check out our Easy Red Salsa, Chipotle Red Salsa, Easy Kale Chips, Cheesy Kale Chips, Baked Sweet Potato Chips, Rosemary Beet Chips, Thai Slaw and Wonton Chips, Kale Chip Nachos, Best Damn Vegan Nachos, Cashew-less Vegan Queso, and Roasted Jalapeño Cashew Queso.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!