Prepare to tantalize your taste buds with a mind-blowing fusion of Mexican-inspired cuisine that will transform your appetizer game forever! Imagine the creamy richness of perfectly ripe avocados dancing with the burst of sweet-tart pomegranate seeds, all scooped up with irresistibly crispy fried plantain chips. This isn't just another guacamole recipe - it's a culinary adventure that will make your guests wonder how you became such a kitchen genius in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 1/2 cup pomegranate seeds
- 1 lime, juiced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Salt to taste
- 2 ripe plantains, sliced
- Oil for frying
Instructions
- Cut the ripe avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Mash the avocados gently with a fork, leaving some chunks for texture.
- Add finely diced red onion, chopped fresh cilantro, and lime juice to the mashed avocados. Mix gently to combine all ingredients.
- Sprinkle salt to taste and fold in the pomegranate seeds, being careful not to crush them. Cover the guacamole and refrigerate while preparing the plantain chips.
- Peel the ripe plantains and slice them diagonally into thin, uniform pieces approximately 1/4 inch thick.
- Heat neutral cooking oil in a large skillet or deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the plantain slices.
- Carefully place plantain slices into the hot oil, working in small batches to avoid overcrowding. Fry until golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried plantain chips using a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while still hot.
- Transfer the chilled pomegranate guacamole to a serving bowl and arrange the crispy plantain chips around it. Serve immediately for the best flavor and texture.
Tips
- Choose perfectly ripe avocados that yield slightly to gentle pressure for the creamiest texture.
- Keep your plantain chips consistently thin for even frying - about 1/4 inch thickness is ideal.
- Use a thermometer to ensure oil is exactly 350°F for the crispiest plantain chips.
- Work in small batches when frying to prevent oil temperature drops and ensure crispy results.
- Serve immediately after preparing to enjoy maximum crunchiness of the plantain chips and freshness of the guacamole.
- For a healthier version, you can bake the plantain chips instead of deep-frying at 400°F for about 15-20 minutes.
- If pomegranate seeds are out of season, you can substitute with dried cranberries for a similar tangy burst.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 4g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 0mg
