Chef Dwight Smith’s recipe brings two favourites together to make a fantastic appetizer.
Growing up, I always loved guacamole and plantain chips separately, but never really had them together. It turns out that this lovely combination of flavours makes a fantastic twist on classic chips and guac. The spice and tang of the guacamole paired with the unmatched crunch of the fried plantain chips is a real winner.To make the guacamole, cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the pulp into a medium-sized bowl or molcajete.
Transfer the guacamole to a plastic container with a tight-fitting lid and add an extra squeeze of lime juice on top to help prevent oxidization. Line a tray or large plate with paper towel. Set a medium pot over medium-high heat, add the oil and heat it to 350 F. Working in small batches, carefully add the plantain slices to the pot and fry until golden brown on both sides, about 5 minutes. Transfer the fried plantain to the prepared tray or plate and sprinkle with salt. Enjoy!From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
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