Ingredients
Method
- Preheat oven to 350°F for baking, or heat oil in a pan over medium heat for frying.
- Peel plantains by trimming ends, making lengthwise slits, then lifting the skin off. Slice into thin, even rounds.
- For baked chips: toss slices with a small amount of oil and salt, place on parchment, and bake 15–20 minutes, flipping once.
- For fried chips: fry in batches 8–10 minutes until golden and crisp; drain on paper towels, season immediately.
- Prepare lime-brined onions: thinly slice red onion, sprinkle with salt, rest, rinse, then soak in lime juice 10–15 minutes. Drain.
- Mash avocado with lime juice, diced onion, cilantro, jalapeño, and salt to taste.
- Optional protein: season shrimp with cumin, smoked paprika, garlic, and sear 1–2 minutes per side.
- Assemble bites: arrange plantain chips on a plate, spoon guacamole on each, top with shrimp or lime-brined onions, and serve immediately.
Notes
Store baked chips in an airtight bag at room temperature; refresh in oven or air fryer 2–4 minutes. Keep avocado mash covered with plastic on the surface; refrigerate 1–2 days. Cooked shrimp stores in fridge up to 24 hours; reheat quickly. Swap scallions or extra cilantro for added herb brightness. Add cayenne or green salsa to mash for heat. Sweet-savory twist: sear slices with butter and brown sugar for caramelized flavor.