Cinco de Mayo: Chunky Guacamole With Plantain Chips

There is no question that Cinco de Mayo is heavily recognized in the U.S. as a day to indulge in all things Mexican, especially food. Here we have a basic guacamole recipe paired with something a little different. Instead of the classic tortilla chips, try making homemade plantain chips.

Guacamole Ingredients:

• 3 haas avocados, cubed
• 1 medium tomato, diced
• ¼ cup red onion, finely chopped
• 1-2 garlic cloves, finely chopped
• 1 jalapeño, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 lime
• 1/8 teaspoon paprika
• Salt and pepper to taste

Plantain Ingredients

• 3 green plantains
• Vegetable oil for frying
• Salt

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1. Chop all of your ingredients.
2. In a mixing bowl, toss tomato, onion, garlic, jalapeño and cilantro.
3. Then add 2 of the avocados, zest and juice of 1 lime, paprika, salt and pepper
4. Mash and mix.  After you have achieved desired taste, fold in the third avocado.  Cover and set aside
5. In a large deep skillet, heat vegetable oil over medium heat.  While oil is heating up, Peel and thinly slice plantains.  Tip: A mandoline is a perfect tool for this. If not, a very sharp knife will work as well.
6. Fry plantains until a light golden brown.  You will need to do this in batches.
7. Drain on paper towels and immediately sprinkle with salt.
8. Transfer to serving platter and serve alongside chunky guacamole.

Serves 6.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website

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