Guacamole with Homemade Plantain Chips

The most perfect simplified, yet delicious guac. Perfect for game day gatherings, BBQs, and summer get togethers!

Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 215 kcal
Author Holly


  • 3-4 Large Avocado Peeled and Pits Removed
  • 1/4 Red Onion Chopped
  • 1 Large Clove of Garlic Minced
  • 1 Jalapeno Small, Optional
  • 2-3 tbsp Cilantro Chopped
  • 1/2 Lime Juiced
  • 1/2 tsp. Sea Salt
  • Generous Pinch Black Pepper
  • Dash Cayenne Pepper

For the Plantain Chips

  • 3-4 Plaintains peeled
  • 1/4 C. Coconut Oil


  1. In a medium sized bowl, mash avocados with a fork, mix ingredients and serve! Seasonings may need to be adjusted according to taste and ripeness of avocados.

  2. To Make the Plantain Chips:

    1. Thinly slice the plantains into equal sized, quarter like "tokens" - I used my mandoline for this but you can use s knife as well 

    2. Once all plantains are sliced, heat coconut oil in a non-stick skillet on the stove top at medium heat - adjust oil amount based on pan size

    3.Fry in coconut oil on medium heat until lightly golden brown, about 2-3 minutes. This may need to be done in batches so you don't over crowd 

Recipe Notes

Ideally, avocados should be soft but not mushy, I usually buy them a few days in advance - however if they are not quite ripe, more salt can be added to counteract this. To prevent from browning, place in a glass container, cover with plastic wrap and press it into guac, and then seal with a lid, so no air can reach it.