Ghostly Pear Guacamole with Fried Plantain Chips
It's not a party until someone busts out the chips and dip. Although for a spooky Paleo Halloween party, what's one to do? Simple: Plantain Chips and Guac! Maybe there isn't much that is spooky about this dish, except how good it tastes!
- 5 whole 5 whole 5 whole Avocado
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Onion Powder
- 2 tsp 2 tsp 2 tsp Granulated Garlic
- 1 whole 1 whole 1 whole Asian Pear, diced
- 1/4 cup 1/4 cup 1/4 cup Cilantro, diced
- 1 whole 1 whole 1 whole Lime, Juiced
- 1/2 tsp 1/2 tsp 1/2 tsp Salt and Pepper, to Taste
- 1 cup 1 cup 1 cup Organic Coconut Oil
- 5 whole 5 whole 5 whole Plantain, green, thinly sliced
- 1 Tbsp 1 Tbsp 1 Tbsp Smoked Paprika
- 1 tsp 1 tsp 1 tsp ground Cinnamon
- 1 tsp 1 tsp 1 tsp ground Coriander
- 1 tsp 1 tsp 1 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- This recipe is from our cookbook: Gather
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium-sized mixing bowl, mash the avocados with a fork.
- Add the onion powder and garlic powder, and stir to combine.
- Add the diced pear, cilantro, lime juice, salt, and pepper. Stir to evenly combine all ingredients.
- To make the plantain chips, heat the coconut oil in a large Dutch oven.
- Add 1 thinly sliced plantain to the pot, and fry it until golden brown.
- Remove it from the pot, and drain the oils on a towel.
- In a small mixing bowl, stir together the spice mixture of paprika, onion powder, cinnamon, coriander, salt, and black pepper.
- Season the fried plantains with the spice mixture, and repeat with the remaining plantains.
- Serve alongside guacamole.
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