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Plantain Guacamole Bites

There is nothing like sporting events to bring people together. As a Penn State alum, I believe that I gain 110,000 friends whenever I go and watch a football game at Beaver Stadium. Sporting events allow everyone to speak a universal language, one of pride, competition, and teamwork. Right now, in the midst of the Fifa World Cup, this sentiment is so strong.. Walking through the streets of San Francisco, I see so much USA pride and at game time, the city transforms itself to only teammates and friends.

Getting in the spirit of the World Cup, I made these Plantain Guacamole Bites to enjoy with my friends, as we watched the US play! The fresh flavors transport you to Brazil. Each bite offers a fruity sweetness from the plantain, a tart kick from the lime, and a little spice from the jalapeño. I would recommend making extras, because I know I could eat them all by myself!

Plantain Guacamole Bites

Plantain Guacamole Bites Recipe

Plantain Guacamole Bites Recipe

Plantain Guacamole Bites Recipe

Plantain Guacamole Bites Recipe
makes 22 bites
prep time: 15 minutes
baking time: 16-18 minutes for a very ripe plantain (lots of brown coloring on the peel);
20-22 minutes for a ripe plantain (yellow peel with very little brown coloring)

plantains
1 large plantain or 1-1/2 medium plantains
1/4 cup coconut oil (you can replace with light olive oil, however the coconut oil gives a lighter taste)
salt to taste

guacamole
1 avocado
1 tomatillo
1 jalapeño (seeded)
juice of 1 lime (about 1/4 cup)
1 bunch cilantro finely chopped (about 1/4 cup chopped)
1/2 teaspoon salt

Preheat oven to 350 degrees.

Cut your plantain into 1/4” rounds.

If your coconut oil is solid form, melt your coconut oil in a skillet over medium heat. Once you have cold or hot coconut oil in liquid form lightly brush the oil on the top and bottom of each round. Place on a non-stick baking sheet and lightly salt each plantain. (I put parchment paper on my non-stick baking sheet to make removal easier.)

Place plantains in the oven and cook for 10 minutes. After 10 minutes, remove from oven and flip the plantains. Return to the oven and cook for 6-8 more minutes or until the plantains are golden.

Finely chop the avocado and jalapeño add to a bowl. Peel off the papery outer skin and dice the tomatillo and add to the bowl, stirring in the lime juice and cilantro.. Mix well so there is no big chunks, but it should be still a little chunky. Distribute salt evenly and mix well.

Using a small spoon or a teaspoon scoop a spoonful of guacamole on each plantain bite and serve!

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