Powered by
Pomegranate Guacamole with Fried Plantain Chips.
Serves 6
15 mins prep
20 mins cook
35 mins total
These chips are light...meaning you'll still have room for all the yummy mains... plus be good to mix in a few drinks as well! YES.
Pomegranate Guacamole
Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add the cumin. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side. Next fold in the chopped jalapeño, cilantro, pomegranate arils and a pinch of salt. Stir in the feta cheese (if using). Taste and season with more salt if desired. Grab some plantain chips (recipe below) and dig in!
Plantain Chips
In a small bowl, combine the chili powder and salt.
Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks.
Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with chili salt. Chips are best eaten right after frying, but any leftovers can be stored in an airtight container at room temperature.