Baked Plantains with Avocado Dip
Golden baked plantains paired with a creamy, zesty avocado dip make the perfect sweet-savory snack or appetizer.
Equipment
- oven
- baking sheet
- mixing bowl
- Parchment paper
Ingredients
Baked Plantains
- 2 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
Avocado Dip
- 2 ripe avocados
- 1 small lime juiced (or ½ large lime)
- ¼ teaspoon salt or more to taste
- ¼ teaspoon chili powder
- 2 tablespoon chopped cilantro
- 1 small garlic clove finely minced
- a 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.
- I always prefer to bake the plantains with just the salt, and add the spices after baked, to prevent the spices from burning. But you can add them before if that’s your preference.
- 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
This recipe is naturally gluten-free, dairy-free, and totally delicious.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 180mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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