guacamole is a fava-flava ’round these parts. we whip it up simple: ripe avo’s, fresh onion, maybe (but, not always) a handful of heirloom tomatoes, lime juice and sea salt– mashed and mixed into a pulpy, rich and fluent fusion. in lieu of the classic corn chip accompaniments, we usually dip into our guac with carrot sticks or cucumber slices: both good…but, admittedly, i sometimes miss the salty, more trenchant texture of a tortilla chip.
when plantains are ripe (black and bruised looking,) they cook up crispy on the outside with a hint of subtle sweetness still sheltered on the inside.
i’m not a huge fan of frying…yet, am willing to make an occasional exception (using a high quality tropical oil) with thin slices of plantain for an incredible tortilla chip substitute. indeed, it takes more effort than opening a bag of store bought chips…but, mmmmmmm, it is so worth it!
what you’ll need:
- 2-3 ripe, large plantains (ends removed)
- 4 tbsp. coconut oil
- sea salt, to taste
what you’ll do:
- make one long cut lengthwise down the plantain, careful to only cut through the peel.
- keeping the peel on, slice the plantains very thinly.
- after slicing, remove the peel from each piece (the lengthwise cut makes this much easier.)
- add coconut oil to a skillet and place over medium heat. after the oil has heated, add plantain slices. allow them to sit until they turn a golden to golden-brown hue, (2-3 minutes.)
- if you want to remove a bit of the oil, transfer to plate covered with paper towel to drain.
- sprinkle with sea salt.