• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 4
    OK

    Pistachio and Avocado Salsa with Plantain Chips

    Regular ol' chips and dip just won't cut it! Up your game with homemade plantain chips and a simple avocado salsa, finished with the delightful crunch of pistachios. Game day will never taste the same.


    Ingredients
    For Plantain Chips:
    2
    large green plantains (peeled and thinly sliced with a mandolin)
    1/4
    cup
    vegetable oil
    *
    salt to taste
    For Salsa:
    2
    large Mexican Tomatoes (diced)
    1
    jalapeño (seeds removed chopped)
    1
    small red onion (chopped)
    2
    cloves
    garlic (minced)
    1
    lime (juiced)
    *
    salt to taste
    1/2
    cup
    cilantro leaves (chopped)
    2
    Hass avocados (diced)
    1/2
    cup
    Wonderful Pistachios (shelled, crushed)
    Directions
    For Plantain Chips: Preheat oven to 350 degrees. In a large bowl, combine the sliced plantains, oil and salt and gently toss to coat. Transfer the sliced plantains to two large baking sheets, lined with parchment paper, arranging them in a single layer. Bake until crispy and golden, about 25-30 minutes, rotating the pans halfway through. Remove from oven, season with some more salt and let them cool to room temperature before serving.
    For Salsa: Combine the tomatoes, jalapeño, onion and garlic in a bowl. Add the lime juice, salt and cilantro and toss to evenly coat. Gently stir in the avocados and Wonderful Pistachios. Serve immediately with the baked plantain chips.

    The base number of servings for this recipe is 4
    OK

    Categories 

    HealthyVegetarian

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