Crispy Plantains & Guacamole

Cooking for a Crowd, Recipes, Small Plates & Snacks, Weekend Cooking
plantains and guacamole
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
plantains and guacamole

Photo: Leigh Loftus

A couple weeks ago my friend was hosting a little gathering at her apartment. Knowing that she worries about not having enough vegan food for me, I offered to bring a few vegan snacks for everyone to eat.

I decided to bring a homemade trail mix with cashews, almonds, dried cranberries and dried pineapple. It was definitely a winning combo and we placed them throughout the living room and kitchen area for people to nibble on.

I was also craving crispy plantains but had never made them myself before, so decided to take the plunge. I don’t have a deep fryer, so instead I made them in a skillet on the stove with coconut oil.

The plantains alone were great, but I served them alongside Maris’ Perfect Guacamole, which of course was a huge hit.  If you decide to try the plantains for yourself, come back and let me know what you think!

Nutritional Benefits:

Plantains: Plantains will help the body retain more calcium, phosphorous and nitrogen which ultimately helps to rejuvenate healthy tissues. Plantains contain high levels of vitamin A, potassium, calcium, iron and fiber.

Coconut Oil: Coconut oil improves the absorption of minerals like calcium, magnesium and vitamins A, B, D, E and K. Coconut oil stimulates metabolism, increases energy and improves thyroid function, all of which aid in reducing unwanted body fat.

This alternative oil also posses anti-inflammatory and antioxidant properties. And interestingly, coconut oil does not form harmful by-products when headed to normal cooking temperatures like other vegetable oils do.

plantains and guacamole

Photo: Leigh Loftus

Crispy Plantains
Author: 
Recipe type: Cooking for a Crowd, Small Plates & Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 3 ripe plantains
  • Salt (to taste – but I added a lot)
  • 4 tablespoons of raw coconut oil (add more if needed)
Instructions
  1. Keep the coconut oil out on the counter while you prepare the plantains so that it warms up to room temperature – which will make it easier to cook with.
  2. Begin by peeling the plantains and then slice them at a diagonal. Create thin slices but try to keep each slice about the same size so that they cook evenly.
  3. Scoop 1 tablespoon of coconut oil into a bowl and add about 15 plantain slices. Coat the plantain slices with coconut oil and then put into the skillet on medium heat. Once in the skillet, add a pinch or two of salt and continue to add coconut oil as needed in order to keep the skillet from smoking.
  4. Flip the plantain slices after about 3 minutes or until the desired crispiness and cook the same amount on the opposite side. Repeat these steps until all the plantain slices are cooked to your liking and add salt to taste at the end while they’re still warm.
crispy plantains and guacamole

Photo: Leigh Loftus

Perfect Guacamole
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 whole avocados, cored and diced
  • ½ medium red onion, chopped (a little less than ½ cup)
  • 1 small tomato, diced and seeded
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons cilantro, finely chopped
  • Salt and pepper to taste
Instructions
  1. Slice and remove the seed from the avocado. Mash the avocado fruit in a small bowl, until you achieve desired consistency. Add chopped onion, tomatoes, lime juice and cilantro. Stir to combine and season with salt and pepper, to taste. Garnish with additional cilantro, if desired. Serve alongside crispy plantains.
 

Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
Previous Story
Next Story

You Might Also Like

33 Comments

  • Reply
    Samantha @ Bikini Birthday
    October 7, 2011 at 11:41 am

    I have been loving fried plantains lately. Usually I cut them thick so they’re soft and chewy but I might have to try a crispy variation next time.

  • Reply
    Cookin' Canuck
    October 5, 2011 at 11:59 am

    Plantains with guacamole – I never would have thought to pair the two, but that sounds so darn good!

  • Reply
    Kitchen Belleicious
    October 5, 2011 at 7:12 am

    there is a south american restaurant here in Houston that i ADORE for not just the food portions but there appetizer of fried plantains. I always say I am going to make my own at the house but never do. You just gave me an idea for dinner tonight- or at least a little munchy before dinner

  • Reply
    peachkins
    October 4, 2011 at 10:21 pm

    Brilliant, brilliant idea! Plantains taste so delicious when they’re fried…

  • Reply
    Lauren@LittleYellowKitchen
    October 4, 2011 at 7:38 pm

    How simple! I have to try this out w/ the infamous guac.

  • Reply
    Martyna@WholesomeCook
    October 4, 2011 at 6:12 pm

    Sounds delicious! I love meatless Mondays!

  • Reply
    kankana
    October 4, 2011 at 5:22 pm

    Ohh i love these plantain chips! I make these a lot at home .. perfect for a light snack bite.

  • Reply
    Susan
    October 4, 2011 at 3:23 pm

    I love plaintains and guac! I will admit to loving the deep fried version even better. I know, I’m bad. I’ve never tried making them at home. The word ‘crispy’ got me.

  • Reply
    Caroline
    October 4, 2011 at 12:58 pm

    Love plantains, but have never made them myself either. These sound delicious. Great post. 🙂

  • Reply
    Courtney
    October 4, 2011 at 11:16 am

    I’ve always wanted to try plantains, but never had any ideas of how to serve them. Thanks for showing us!

  • Reply
    Laura @ SweetSavoryPlanet
    October 4, 2011 at 9:31 am

    Plantains are delicious! can’t get enough of them.

  • Reply
    Rachel @ Not Rachael Ray
    October 4, 2011 at 8:17 am

    Yum!

  • Reply
    EA-The Spicy RD
    October 4, 2011 at 8:12 am

    Love plantains but have never made them. Plantains with guacamole sounds fabulous-must try this!

  • Reply
    yummychunklet
    October 4, 2011 at 12:35 am

    I love plantains. They’re so good!

  • Reply
    Junia @ Mis Pensamientos
    October 3, 2011 at 10:10 pm

    what an awesome idea of bringing trail mix! i’ll have to do that next time too. i love how simple the plaintains are! maybe i’ll try this with my cooking club….:D

  • Reply
    alyssa - fashion fitness foodie
    October 3, 2011 at 8:19 pm

    That sounds like a great combo 🙂

  • Reply
    lynn @ the actor's diet
    October 3, 2011 at 7:18 pm

    plantains are sooooo goooooood

  • Reply
    Roz
    October 3, 2011 at 6:33 pm

    Hi Maris. OOOOOh…..these look SENSATIONAL!!!! We had plantain chips at a restaurant on Saturday, but I doubt they were cooked in a small amount of coconut oil! (despite that…they were really good!) Have a wonderful week.

  • Reply
    Averie @ Love Veggies and Yoga
    October 3, 2011 at 5:30 pm

    I love plantains but rarely make them at home. Must change that!

  • Reply
    Lauren
    October 3, 2011 at 4:53 pm

    I’ve never thought to eat plantains with guacamole! How yummy!

  • Reply
    natalie (the sweets life)
    October 3, 2011 at 4:11 pm

    that trail mix sounds delish!! (as do the plantains :))

  • Reply
    Kelly
    October 3, 2011 at 3:23 pm

    Yum. It’s shocking to me that I haven’t cooked with plantains when they are something I enjoy so much. I agree, perfect with guac.

  • Reply
    Ronjini
    October 3, 2011 at 2:29 pm

    What an easy recipe. Looking forward to trying these. I love salty/sweet things.

  • Reply
    Rachel @ The Avid Appetite
    October 3, 2011 at 2:00 pm

    I loooooove plantains! Great idea to use coconut oil! They look fabulous.

  • Reply
    sarah
    October 3, 2011 at 1:43 pm

    MMMM. My room mate in college was Cuban and we made these A LOT! I’m making plantain soup this week – YUM.

  • Reply
    Erica
    October 3, 2011 at 1:36 pm

    I absolutely LOVE plantain chips! And I love even more that these aren’t deep fried! What a great treat

  • Reply
    Sue/the view from great island
    October 3, 2011 at 12:41 pm

    I’m allergic to both avocados and bananas (go figure) but still this sounds so good! I’m trying to think whether I could take this same idea and use something else. I also like the idea of using the coconut oil for frying.
    Your nutritional info is great.

    • Reply
      Laura Knapp
      October 3, 2011 at 1:21 pm

      Hi Sue, sorry to hear that you’re allergic to both! Maybe you could try the recipe with sweet potatoes… and you can really cook anything in coconut oil. A long time ago I used it to cook salmon. But any kind of veggie saute would probably work very well too!

  • Reply
    katie @KatieDid
    October 3, 2011 at 12:39 pm

    I’ve never had plantains! Would this recipe work with bananas or are plantains very different?

    • Reply
      Laura Knapp
      October 3, 2011 at 1:17 pm

      Hi Katie, I’m not sure if this would work well with regular bananas or not since they are a bit juicier than plantains but definitely worth a try! I have, though, baked regular bananas and added salt and they were fabulous! Turn oven to broil, slice the bananas, place on a cookie sheet (spray sheet w/ canola oil first) and cook until golden brown and then flip… super fast so don’t walk away from the oven for too long!

      • Reply
        Kelly
        October 3, 2011 at 3:25 pm

        My guess would be that it would work so to speak but the texture would be very different as plantains are a lot starchier and more substantive than bananas, which are a lot softer. But maybe with a green banana?

  • Reply
    Mal @ The Chic Geek
    October 3, 2011 at 12:35 pm

    I love plantains! What a great idea to serve them with guacamole, that must be amazing

  • Reply
    Bev Weidner
    October 3, 2011 at 12:18 pm

    AM.AZ.ING.

  • Leave a Reply

    Rate this recipe: