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Plantain Chips with Citrus Guacamole

Plantain Chips with Citrus Guacamole
Our home economists offer their version of plantain chips, a popular side dish in Cuba. They're not only great tasting, but they're more nutritious than potato chips.—Taste of Home Test Kitchen
12 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 3 medium ripe California Avocados, peeled
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon each lemon, lime and orange juice
  • 1-1/2 teaspoons salt, divided
  • 3 green plantains
  • Oil for deep-fat frying
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Directions

  • In a small bowl, mash avocados with jalapeno, juices and 1/2 teaspoon
  • salt; set aside.
  • Peel plantains. With a mandoline or vegetable peeler, cut plantains
  • lengthwise into thin slices. In an electric skillet or deep fryer,
  • heat oil to 375°. Add plantains, a few at a time, and cook for
  • 30-60 seconds or until golden brown, turning often. Drain on paper
  • towels.
  • Combine the cumin, cayenne and remaining salt; sprinkle over chips.
  • Serve with guacamole. Yield: 9 cups chips (2 cups guacamole).
Editor's Note: If plantains are not available, substitute green bananas and use a mandoline for slicing rather than a vegetable peeler. When cutting hot peppers, disposable gloves are
© Taste of Home 2013

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Plantain Chips with Citrus Guacamole (continued)

Editor's Note: recommended. Avoid touching your face.
Nutrition Facts: 3/4 cup chips with about 2 tablespoons guacamole equals 168 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 18 g carbohydrate, 4 g fiber, 1 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013