Skip the chips and salsa, and make this plantain chips and not-so-scary guacamole instead. It’s another top allergen-free option that’s also paleo-friendly and plant-based. And I think it’s a fun and delicious way to enjoy more produce any day. But as a Halloween-inspired snack or appetizer, the “chips” are cut long like fingers or talons, and the “green slime” guacamole is spiked with purple cabbage, both in the guacamole and on the outside as hair – eww!
Monster Nacho Cups with Green Slime Guacamole and Plantain Chips
This recipe was created by the chefs at Dole, with some inspiration from Monsters Inc. They call it Green Slime Nacho Cups, but you can call it whatever you want to appeal to both adults and kids.
You can also skip the cabbage if you want a simple plantain chips and guacamole, without the fright factor. It’s an equally delicious dip and “chip” combo to enjoy as an afternoon snack or while watching the game.
Did you know their are more than 500 edible banana varieties in the world? Plantains are a member of the banana family, but they are firm and starchy, a bit like a potato. They’re also less sweet. I don’t recommend substituting Cavendish bananas (the everyday kind at the grocery store), because they are softer and sweeter. But apple bananas (common in Hawaii) are a tasty alternative.
Special Diet Notes: Guacamole & Plantain Chips
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, added sugar-free, and paleo-friendly.
- 1 plantain that's green but starting to turn yellow, peeled and thinly sliced on bias
- 1½ teaspoons oil
- ¼ teaspoon salt, divided (or to taste)
- 1 avocado, halved, pitted and peeled
- 1 tablespoon lime juice
- 1 clove garlic, minced or crushed
- ½ cup thinly shredded purple cabbage
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- Toss the plantain slices with the canola oil and season with a pinch of salt. Arrange the plantain slices in a single layer on your prepared baking sheet, preferably not touching.
- Bake the plantains for 18 to 20 minutes, or until crispy and lightly golden. Let cool completely.
- Scoop the avocado flesh into a small bowl and mash (reserve one half avocado shell). Stir the mashed avocado with the lime juice, garlic, and remaining salt (or to taste). Stir in slaw, reserving some for garnish.
- Scoop the guacamole into the reserved avocado shell. Stick the reserved cabbage shreds out of avocado mixture to look like hair, if desired.
- Serve the guacamole cup with the plantain chips.