Crispy Baked Plantain Chips with Garlicky Guacamole

Preheat oven to 375 degrees F (190 C). Line 2 baking sheets with parchment paper.

Thinly slice green plantains (2 medium) with a mandolin.

In a mixing bowl, drizzle coconut oil (2 tbsp) and sea salt (0.5 tsp) over the [green plantains] slices. Toss gently. Arrange in a single layer on the baking sheets, ensuring no overlapping.

Bake for 18-25 minutes or until crispy and slightly golden brown, rotating pans at the halfway point to ensure even baking. Start 22m timer

Once out of the oven, sprinkle with a bit more [sea salt] and lime zest (0.5 tsp) (optional) and toss. Let cool.

While chips are baking, prepare guacamole by adding avocados (2 medium), garlic (2 cloves), red onion (0.5 cup), lime juice (2 tbsp), and cilantro (0.25 cup) (optional) to a small mixing bowl. Mash with a fork, then stir to combine. Taste and adjust flavor as needed, adding more [lime juice] for acidity, [sea salt] for saltiness, or [garlic] for bite/zing. Transfer to serving dish.

Serve guacamole with [plantain 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.