Baked Plantains with Avocado Dip
Delicious baked plantains served with a creamy avocado dip, perfect for snacking or as an appetizer.
Equipment
- oven
- Baking Sheet
- parchment paper
- Mixing Bowl
Ingredients
Plantains
- 2 pcs ripe plantains mostly yellow with black spots
- 1-2 teaspoons olive oil
- ½ teaspoon salt or more to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon adobo seasoning optional
- ¼ teaspoon chili powder
- dried herbs optional additions
- nutritional yeast optional additions
- onion powder optional additions
- fresh chopped herbs optional additions
- lime zest optional additions
Avocado Dip
- 2 pcs ripe avocados
- 1 small lime juiced (or ½ large lime)
- ¼ teaspoon salt or more to taste
- ¼ teaspoon chili powder
- 2 tablespoons chopped cilantro
- 1 small garlic clove finely minced
- 1 pinch red pepper flakes
Instructions
Baked Plantains
- Preheat the oven to 425°F (220°C). Peel the plantains and slice them into ¼-inch thick diagonal pieces. Toss with olive oil and a pinch of salt.
- Bake the plantains with just the salt, and add the spices after baked to prevent the spices from burning.
- Arrange on a parchment-lined baking sheet in a single layer.
- Bake for 25 to 30 minutes, flipping halfway, until the slices are golden and lightly caramelized.
- If you didn’t add the seasonings before, add them now and let the plantains cool slightly before serving.
Avocado Dip
- Mash the avocado, add the lime juice, salt, chili powder, cilantro, garlic, red pepper flakes. Mix to combine.
- Taste and adjust lime/salt if needed.
- Serve immediately or cover tightly with plastic wrap touching the surface to limit browning.
Notes
Adjust seasonings to taste for both the plantains and avocado dip.
Nutrition
Serving: 1servingCalories: 255kcal
Tried this recipe?Let us know how it was!