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
1/8 teaspoon paprika
Salt and pepper to taste
3 green plantains
Vegetable oil for frying
Chop all of your ingredients.
In a mixing bowl, toss tomato, onion, garlic, jalapeño and cilantro.
Then add 2 of the avocados, zest and juice of 1 lime, paprika, salt and pepper.
Mash and mix. After you have achieved desired taste, fold in the third avocado. Cover and set aside.
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.
Fry plantains until a light golden brown. You will need to do this in batches.
Drain on paper towels and immediately sprinkle with salt.
Transfer to serving platter and serve alongside chunky guacamole.
Here we have a basic guacamole recipe paired with homemade plantain chips. Happy Cinco de Mayo!