Guacamole Dip with Plantain Chips

Creamy-textured avocadoes work well with leafy coriander and perky chillies in this flavoursome dish by Gino D'Acampo
By Gino D'Acampo
Guacamole Dip with Plantain Chips
  • Rating:
  • Serves: 6-8
  • Prep Time: 25 minutes
  • Effort: easy


For the guacamole

  • 4 medium tomatoes
  • 4 ripe medium avocado
  • 1 lime, juice
  • 0.5 small onions
  • 2 cloves garlic
  • 1 small bunches coriander, chopped
  • 3 serrano chillies, or jalapeno chillies

For the spiced plantain chips

  • 2 large plantains
  • corn oil, for frying
  • 0.5 tsp chilli powder
  • 1 tsp ground cinnamon
  • hot chilli sauce, to serve, optional


1. First make the guacamole - with a sharp knife, cut a cross on the base of each tomato. Put the tomatoes in a heatproof bowl and pour over enough boiling water to cover.

2. Leave the tomatoes in the water for 3 minutes, before lifting out with a slotted spoon and plunging into a bowl of cold water. The skins will have begun to peel back from the crosses - peel them off, using your fingers. Cut the tomatoes in half, remove the seeds with a teaspoon, and roughly chop the flesh. Leave on one side.

3. Cut the avocados in half and remove the stones. Scoop the flesh out of the shells and place in a food processor or blender. Process until almost smooth, then scrape into a bowl and stir in the lime juice.

4. Finely chop the onions and garlic, and add to the avocado. Stir in the coriander and mix well.

5. Remove the stalks from the chillies and slit the chillies in half lengthways. Using a small sharp knife, scrape out the seeds, and finely chop the flesh. Add the chillies to the avocado mixture. Stir in the chopped tomatoes.

6. Check the seasoning and add salt to taste. Cover with plastic wrap or a tight-fitting lid and chill for 1 hour before serving as a dip. Accompany with spiced plantain chips.

7. For the spiced plantain chips, peel the plantains and cut off and throw away the ends. Slice the fruit into thin rounds, cutting on the diagonal to give larger, flatter slices.

8. Heat a deep-sided frying pan filled with a 1cm depth of corn oil. When hot, drop in a single plantain slice - it should float and the oil should bubble up around it straight away.

9. Fry the plantain slices, in batches, until golden. Remove from the pan and drain on kitchen paper.

10. Mix the chilli powder with the cinnamon and sprinkle over the hot plantain slices. Serve straight away with guacamole, and perhaps a small bowl of hot chilli sauce.

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