Baked Plantain Chips + Garlicky Guacamole

Jump to Recipe
Grabbing a scoop of Garlicky Guacamole on a Crispy Baked Plantain Chip

I’ve been on a plantain kick lately. Why, you ask?

  1. They’re delicious
  2. They’re healthy
  3. They’re extremely versatile
  4. You can make CHIPS with them!

Need I say more?

Stirring thinly sliced plantains in a bowl with melted coconut oil and salt

This recipe is easy, requiring just 7 ingredients and 30 minutes!

The base is thinly sliced green plantains tossed in a bit of coconut oil and salt and then baked to crispy perfection.

The result is shockingly delicious and perfect for dipping in delicious things like GUACAMOLE. I know – it’s happening. Right now.

Origins of Guacamole

Guacamole is believed to have been invented by the Aztecs in Mexico prior to the 1500s (source). It spread in popularity throughout Mesoamerica thanks in part due to the health benefits of avocados (source).

Guacamole is now a popular dip in many regions of the world. And it’s been adapted with the addition of a variety of ingredients.

Sliced and seasoned plantain chips in a single layer on a baking sheet

About Plantains

Plantains are grown and enjoyed in many tropical regions around the world, especially in the Caribbean, Latin America, and West Africa. They are a relative of the banana, but tend to be larger and starchier. Mmmm, starch.

They can be consumed when green (unripe) or yellow (ripe). But in this recipe, we used green plantains which are less sweet and become more crispy!

Wood cutting board with ingredients for making Garlicky Guacamole

I have only posted a Greek Guacamole recipe before, so a more traditional version was necessary.

My go-to guac is pretty basic: avocados, onion, lime, cilantro, and raw garlic for a zesty, spicy punch of flavor (throw in a jalapeño for more spice). Creamy, salty, citrusy, spicy – what more could you ask for?

Using the back of a fork to mash avocado for Garlicky Guacamole

I hope you all LOVE this version of chips + guac! It’s:

Crunchy + creamy
Super flavorful
& So delicious

This would make a delicious chip and dip for parties, BBQs, or just lazy days spent snacking. I called it “lunch” two days in a row, so there’s really no judgment in how you want to enjoy this simple dish.

If you’re into chips and dip, be sure to check out our Easy Red Salsa, Chipotle Red Salsa, Easy Kale Chips, Cheesy Kale Chips, Baked Sweet Potato Chips, Rosemary Beet Chips, Thai Slaw and Wonton Chips, Kale Chip Nachos, Best Damn Vegan Nachos, Cashew-less Vegan Queso, and Roasted Jalapeño Cashew Queso.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Wood cutting board with homemade Baked Plantain Chips and a bowl of Garlicky Guacamole

Baked Plantain Chips + Garlicky Guacamole

Crispy, baked plantain chips with garlicky guacamole! A satisfying alternative to corn chips, ready in just 30 minutes, with 7 wholesome ingredients!
Author Minimalist Baker
Using a homemade Baked Plantain Chip to scoop up Garlicky Guacamole from a bowl
4.78 from 18 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings (1/3-cup chips & 1/4-cup guacamole per serving)
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 2 medium unripe (green, starting to turn yellow) plantains (peeled)
  • 2 Tbsp melted coconut or avocado oil*
  • 1/2 tsp sea salt
  • 1/2 tsp lime zest (optional)


  • 2 medium ripe avocados
  • 2 cloves garlic (minced)
  • 1/2 cup finely diced red onion
  • 2 Tbsp lime juice
  • 1/4 cup minced cilantro (optional // plus more for garnish)
  • 1/4 tsp sea salt plus more to taste


  • Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (as original recipe is written // use fewer or more baking sheets if altering batch size).
  • Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close (see photo). I tried using a knife to thinly slice, but the plantains didn’t crisp up as well.
  • Add to a mixing bowl and drizzle with oil* and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won’t crisp up.
  • Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
  • Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
  • While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
  • Serve guacamole with chips and enjoy. Store leftover guacamole covered in the refrigerator up to 3 days, placing plastic wrap or parchment paper on the surface (in addition to a lid) to help from browning. Plantain chips are best the same day. But store completely cooled leftovers at room temperature up to 3 days in a sealed container.


*If avoiding oil, you can try and omit, but the chips won’t get as browned and crispy.
*Nutrition information is a rough estimate.
*Recipe makes 2 cups chips and 1 1/2 cups guacamole.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 261 Carbohydrates: 26.8 g Protein: 2.3 g Fat: 18.3 g Saturated Fat: 7.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 163 mg Fiber: 6.2 g Sugar: 10 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Elfriede says

    I made this recipe with the guacamole tonight. It is totally easy and very tasty. We had it with a huge green salad. Fresh greens from the market.
    It is a light and very satisfying oil free vegan meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elfriede! Thank you so much for the lovely review! xo

  2. Sana says

    Ohh, there was so much swearing involved with this recipe, mostly centering around the fact that I clearly am not safe around a mandolin slicer….or an oven tray….or an oven….

    But despite my lack of ability, these were great and actually really easy. I added some tomato to the guac instead of garlic and it was delicious…..I also wisely halved the chip recipe because I lack restraint (serving size?! I LAUGH AT YE)

    Thanks for another hit!

  3. Trina says

    I made this guacamole to go with black bean tacos I made with your plantain tortilla recipe, which I also recommend. I didn’t have onion or fresh cilantro on hand so I used 2 tsp dried cilantro and a good shake of dried onion granules (maybe a tsp?) and it was delicious! Thank you.

  4. Kiran says

    Made the guac for dinner tonight!! I need to make a bigger batch next time! It turned out really well!

  5. Sheila Resari says

    Excellent chips and guac! Perfect for our paleo nacho night. Didn’t have parchment, but still worked out well.

  6. Danah A says

    Delicious and much healthier replacement for a regular chips and dip. Loved eating this, would definitely make it many more times to come. The only thing is mine cooked within 12 minutes, and some even burned due to my uneven slicing (my bad). But I know it all just depends on how thick the slices are. Best thing to do is to just monitor them closely as they cook to know what amount time each thickness requires.

  7. Maclean Nash says

    So delicious!
    I always see plantains at the store and could never think of what I would use them for! Well, now I know!
    They turned out perfect and I can’t wait to make them again!
    Thank you so much! All of your recipes are spot on!

  8. Vicki says

    I made this for my family last night. My finicky daughter loved the plantain chips and took big handfuls for her plate. I didn’t have a mandolin, so I just left them in the oven a little longer to crisp the slightly thicker ones. I might add a touch more oil and salt next time around. I paired this recipe with quesadillas and it was quick and easy to prepare. This may become part of our weeknight routine – so easy and so so so delicious. Thanks!

  9. Cristina says

    Wow, this has to be the best snack food I ever made! I used the slicer in my food processor. With less salt as well than store-bought.

    • Terry Smith says

      What size food processor disc slicer works best for these? I have the 4mm and wondering if I should get a smaller one like 2mm or 3mm.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dee! It may have been how you sliced it? The thinner you slice, the crispier they will be!

  10. Lara says

    For the “2 ripe avocados,” roughly what size avocado do you use: smaller ones or bigger ones? At my grocery store, the bigger ones are about TWICE the size of the smaller ones. I’ll be making a bigger quantity of this for a group in a few days, so I kinda need to have the size estimated well. :-) THANKS!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would recommend getting the large ones and then if need be, add more spices if need be vs. buying the smaller ones and having the spice overpower!

  11. Julie says

    I love how easy and delicious these are! Next time, I will have to invest in a mandolin as some turned out better than others due to my inconsistent slicing technique. Still delicious!

  12. Monica says

    Very good. Would suggest cutting plantains at an angle so chips are bigger. Very easy to cut on mandalin. In an attempt to use less oil, I used 1teaspoon of oil for 3 large plantains and they browned just fine. Rotating half way through is necessary.

  13. Elle says

    Love this recipe! However my plantains were done within 12 minutes, so if you have a hot oven then check on your chips frequently.

  14. Heather says

    These are delicious! I made them (and the guac) this week. One plantain made the perfect amount for two-though I would have gladly eaten another plaintain-worth of chips myself. I can’t wait to make them again. Thank you for the wonderful recipes-I have yet to make something of yours and be disappointed in how it turned out. :)

  15. Angele says

    Gaaahh… I love these little crispy discs. So satisfying. I don’t know if I sliced mine too thin, but they were done way before 18 mins. Keep an eye on them, future makers. Thanks Dana.

  16. Lisa says

    A friend gets spicy plantain chips from Trader Joe’s that I absolutely love, so I just had to try this at home. But perhaps I shouldn’t have made it my first attempts with a mandolin, a plantain, and a new oven at the same time! First, I couldn’t peel the darn thing! (Thanks to a pictorial at for help with that.)

    I easily got the hang of the mandolin and was pleased to see the recent Southern California heat wave had softened my coconut oil for me. I tossed with sea salt and a little chili powder in hopes of achieving the flavor I wanted. After 15 minutes of baking I smelled the burning beginning… Turns out my new oven runs very hot!

    Luckily, only a few were discarded. Unluckily, the flavor is nothing special–even kind of bland even with the chili powder. Any suggestions on kicking up the flavor? I’m sure the garlicky guacamole would be the perfect touch, I was just hoping for a solo chip snack. Now that I see my learning curve, I am looking forward to trying them again!

  17. Karly says

    Somehow I’m gonna need to fit this recipe into my afternoon plans. Cannot get over how perfect both the chips and the guac look! Gimme that garlic!!

  18. Victoria says

    WOW! This was fantastic! Thought it would be a wonderful addition to my menu as I’m following a vegan, whole-foods based diet and I’m always craving chips and dip of some sort. I had a bag of tortilla chips on hand for my fiancé, but I had to fight him for the plantain chips. I told him to lay off “my” plantain chips, but he firmly said “no” and that tortilla chips were ruined for him now. The guac was excellent too, but I can see myself making those chips on an every other day basis. Thank you so much for this great recipe!

  19. adria says

    Thank you for all the inspiration! This is a great idea, why did you choose tiny discs instead of cutting on the bias?

  20. Kirti Yadav says

    Hey Dana,

    I am based out of India and Plantain Chips are locally called as “Banana Chips”. Indeed they are very tasty and a great healthy snack. I have also tried making one chips recipe using sweet potatoes. I am so glad to see that humble banana is your new love.

  21. Cassie Autumn Tran says

    Ugh, I could eat an entire bowl of guacamole and five plantains in one sitting! They are that delicious!

  22. nova says

    wow, great write up, very well research and engaging! I’m going to fallow this post.Thanks for this post!

  23. annette wass says

    did you know that if you put the avocado stone back in the guacamole it stops it from turning brown !

  24. Grace Campbell says

    Just made plantain chips with guacamole and it was absolutely delicious and easy to make. My 16 year old son doesn’t like avocados but he ate the guacamole and loved it. I actually had to make more.

  25. Katie @ Katie's Time Travelling Kitchen says

    I had to google what a plantain is haha! I’d never heard of them before. I’m guessing you could just use any standard banana as well? This is such an interesting recipe, I think I’m going to give it a try! :)

  26. Nicole says

    Just made this and it was so so yummy! I will need to invest in a better slicing method to get a more even cook all around. Excited to try again! Thanks!!

  27. Jess says

    Hi Dana!
    Do you have any tips for easily peeling green plantains? I always have a hard time getting the peels off without mutilating the fruit. Inevitably, I end up buying only ripe ones to avoid this. Thanks! :)

  28. Theresa Preston says

    I’ve been using plantain chips as chips too! I’ve been using hummus and salsa, but guacamole is a much better idea! Love this! Also, great minds think alike! Also, I’ve learned I can make almost anything better at home than I can buy it from a restaurant. I’m not a picky eater but if I’m paying $30 for two for soup and sandwiches, I should be able to enjoy it. If I’m not, it spurs me on to cook at home more and more.

  29. Britt says

    Plantain chips are my new obsession. I’ve been buying them from TJ’s, but this recipe needs to happen!

  30. Donna Larsen says

    Hi Dana
    I’d like to try this but we eat a raw diet. Can the plantain chips be crisped in the dehydrator instead of the oven?

  31. Maja Harder says

    Aaah love plantains too! But haven’t gotten them in forever. You have just inspired me to make it very soon! They really are delicious ?

  32. Kristin Saling says

    We had a dish very like this at a tapas place I visited with my sister and I’ve been dying to make it! Something about the crispy plaintains and the guacamole! Will definitely be trying your recipe out!