Pomegranate Guacamole with Fried Plantain Chips.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(11)
Ingredients
6 servings
- 3 large ripe hass avocados (halved, seeded and peeled (they have to be ripe!)
- 1 large or 2 small limes (juiced)
- 1/2 teaspoon ground cumin
- 1 leave large jalapeño (seeded + chopped ( some of the seeds in for a little heat)
- 1/3 cup fresh cilantro (chopped (or more to your liking)
- arils from 1 pomegranate
- salt (to taste)
- 4 ounces crumbled feta cheese (optional)
- 4 inch yellow plantains (sliced into 1/2 rounds)
- oil (for frying)
- 1 tablespoon chili powder
- 2 tablespoons sea salt
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Preparation
Step 1
Pomegranate Guacamole
Step 2
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!
Step 3
Plantain Chips
Step 4
In a small bowl, combine the chili powder and salt.
Step 5
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.
Step 6
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.
Step 7
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