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