Guasacaca is a delicious Venezuelan savory sauce, pretty similar to guacamole. It’s ready in 5 minutes and we serve it with some baked plantain chips.
Who doesn’t love guacamole? It’s one of the most popular dips around the world and is so healthy and easy to make. If you love avocados as much as I do (I had my first indigestion eating avocados when I was only 5 years old), you really need to try guasacaca, it’s even better than guacamole, I’m not joking, it’s AMAZING!
We’ve made some baked plantain chips to enjoy this Venezuelan sauce and they’re made with just one ingredient: green plantains. We tried to make oil-free tostones, but it didn’t work, so this is our plan b. It’s a super simple recipe and the chips taste great. Have you ever tried plantains? It was our first time and we loved them!
If you prefer something simple and easy, just make the guasacaca (it’s ready in 5 minutes) and eat it with some tortilla chips, bread, crudités or use it as it was guacamole to make delicious dishes like burritos, tacos, salads or whatever you want.
If you like this guasacaca with baked plantain chips recipe, check out these other appetizer recipes: vegan cheese, baba ghanoush, muhammara, fat free vegan cheese sauce, roasted red pepper hummus and rainbow guacamole dip.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
For the guasacaca:
- 1 clove of garlic
- 1 avocado
- 1 green bell pepper
- 1/4 onion
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- A dash of cayenne powder (optional)
For the baked plantain chips:
- 3 green plantains
- Place all the ingredients in a blender or food processor and blend until smooth.
- We prefer to serve the guasacaca immediately, but you can also serve it cold.
- Store the guasacaca in the fridge in a sealed container for up to 3 days.
Baked plantain chips:
- Preheat the oven to 400ºF or 200ºC and line a large baking sheet with parchment paper.
- Peel the plantains and thinly slice them.
- Place them onto the baking sheet and bake for 15 minutes for one side and 5 minutes more for the other side.
- Store the plantain chips in a sealed container at room temperature for up to 3 days.
- Feel free to use garlic powder instead of the fresh garlic, lemon juice instead of the vinegar or other fresh herbs or veggies you like.
- Oil or any other healthy fat can be used instead of the tahini.
- Serving Size: 1/6 of the recipe
- Calories: 186
- Sugar: 14.4 g
- Sodium: 170.7 mg
- Fat: 6.7 g
- Saturated Fat: 1 g
- Carbohydrates: 33.8 g
- Fiber: 5.1 g
- Protein: 2.6 g