Description

This Avocado Lime Dip with Plantain Chips is a creamy, zesty, and vibrant Latin American appetizer that pairs smooth avocado dip with crispy, golden plantain chips. The dip combines ripe avocados, fresh lime juice, garlic, red onion, cilantro, and aromatic spices for a refreshing and flavorful vegan and gluten-free snack, perfect for any gathering or light bite.

Ingredients

Avocado Lime Dip

2 ripe avocados, peeled and pitted
2 tablespoons fresh lime juice
1 small garlic clove, minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground cumin

Plantain Chips

2 green plantains, peeled and thinly sliced
2 cups neutral oil for frying (such as vegetable or canola oil)
Additional salt for seasoning chips

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Instructions

Prepare the Avocado Lime Dip: Place the peeled and pitted avocados into a medium bowl and mash them until mostly smooth but still slightly chunky. Stir in the fresh lime juice, minced garlic, finely chopped red onion, chopped cilantro, salt, and ground cumin. Mix until the ingredients are well combined and the texture is creamy. Taste and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate the dip while you prepare the plantain chips.
Heat the Oil: In a deep skillet or frying pan, pour in the neutral oil and heat over medium heat. Allow the oil to become hot but not smoking, ensuring it is at the optimal temperature for frying the chips without burning.
Fry the Plantain Chips: Working in batches to avoid overcrowding, carefully add the thinly sliced plantains to the hot oil. Fry each batch for 2 to 3 minutes on each side or until the chips are golden brown and crisp. Use a slotted spoon to transfer the cooked chips to a paper towel-lined plate immediately after frying to drain excess oil.
Season the Chips: While the chips are still warm, sprinkle them with additional salt to taste. Allow them to cool slightly to enhance their crunchiness before serving.
Serve: Arrange the plantain chips on a serving platter alongside the chilled avocado lime dip. Serve immediately to enjoy the perfect combination of creamy and crispy textures.

Notes

For a lighter alternative, bake the plantain chips in a preheated oven at 400°F (204°C) for 18 to 22 minutes, flipping halfway through, until crisp and golden.
The avocado lime dip is best enjoyed fresh but can be stored in the refrigerator for up to one day if covered tightly with plastic wrap pressed directly onto the surface to prevent browning.
Use green plantains for the best chip texture; ripe plantains will be too soft and sweet for this recipe.
Adjust the lime juice and salt according to your taste preferences to balance acidity and seasoning.