Jalapeño Goat Cheese Guacamole with Baked Plantain Chips
Creamy avocado dip brightened with lime, jalapeño heat, and tangy goat cheese, paired with crispy baked plantain chips. The goat cheese adds unexpected richness and slight tang that cuts through the richness of avocado. Serve at casual gatherings, parties, or as an appetizer. This version combines two components into one complete snack, eliminating the need for store-bought chips while keeping preparation straightforward.
Ingredients
- 2 ripe avocados, halved and seeded
- 1 lime, juiced
- ½ tsp salt, for guacamole
- 1 jalapeño pepper, finely diced
- 2 tbsp goat cheese, softened at room temperature
- 2 tbsp fresh cilantro, roughly chopped
- 4 green plantainstortilla chipsby weightconvenience swap
store-bought option
- 2 tbsp coconut oil, melted
- ¾ tsp salt, for plantain chips
- ¾ tsp sugar
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Trim ends from plantains. Use a vegetable peeler to remove the peel. Slice peeled plantains diagonally into thin pieces.
- 3
Toss plantain slices with melted coconut oil until evenly coated.
- 4
Spread on parchment-lined baking sheet. Sprinkle with salt and sugar.
- 5
Bake for 20-25 minutes until dry and crisp, checking at 18 minutes to prevent burning.
- 6
Cool plantain chips on baking sheet.
- 7
Scoop avocado flesh into a bowl. Add lime juice and salt, then mash lightly.
- 8
Fold in jalapeño, goat cheese, and cilantro.
- 9
Serve guacamole immediately with plantain chips.
Tips
Start checking plantain chips at 18 minutes to prevent burning, as they can char quickly in the final minutes.
Serve guacamole immediately after making to prevent browning; if preparing ahead, press plastic wrap directly onto surface.
Good to Know
Guacamole is best served immediately. If preparing ahead, keep in airtight container with plastic wrap pressed directly onto surface to prevent browning; refrigerate up to 2 hours. Plantain chips store in airtight container at room temperature up to 1 day.
Bake plantain chips up to 1 day ahead and store in airtight container. Make guacamole no more than 2 hours before serving.
Arrange plantain chips around guacamole on a platter, or serve separately. Offer at room temperature immediately after assembly.
Common Mistakes
Do not slice plantains too thick to avoid undercooked centers after 25 minutes.
Do not mash avocado too vigorously to avoid overly smooth, paste-like texture.
Do not skip checking chips at 18 minutes to avoid burnt edges.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use yellow plantains instead of green?
Yellow plantains are sweeter and softer; they will brown faster and may not crisp as well. Green plantains are starchier and preferable for chips. If using yellow, reduce baking time by 5 minutes and monitor closely.
What if I don't have goat cheese?
Feta or cream cheese work as substitutes at 1:1 ratio. Feta adds brine and tang; cream cheese adds creaminess. Omit cheese entirely for dairy-free guacamole, though you lose the textural contrast.
How long do the plantain chips stay crisp?
Plantain chips are crispest the day they're baked. Store in airtight container at room temperature up to 24 hours. After that, they soften due to humidity absorption.