Crispy Baked Plantain Chips with Smashed Lime Avocado

Way back at the start of 2020 (remember that?) we tried going paleo for a fortnight. From that week we took away some interesting food lessons: for me this meant some healthier everyday food hacks, and for J it meant he now shares in my love for a good mug of peppermint tea in the evenings.

Aside from the fact I’m now hooked on lightly salted cashews as a mid-afternoon snack, another nibble came to me through this paleo experiment which I still enjoy today, and I think you’ll really enjoy too on a Friday afternoon with a drink in your hand (hello Cucumber Jalapeño Margaritas) and a portion of lime-heavy smashed avocado for dipping: lightly spiced plantain chips.

A bit of a mash up between the recipe I used when I learned how to make my own plantain chips at home (all the ones in bags from the health food store were both pricy and still packed with too many additives for my liking) and the Plantain Tacos with Pickled Red Onions and Smashed Avocado in One Pan Pescatarian (ad) you can of course use this method to add any spices in place of my beloved cajun spice blend, and serve them with any kind of light, bright or slightly creamy dip.

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Crispy Baked Plantain Chips with Smashed Lime Avocado

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1-2 1x
  • Category: Snacks
  • Cuisine: Caribbean
  • Diet: Vegan


Crispy, healthy baked plantain chips served with a smashed avocado lime dip – the perfect vegan, low-carb treat to enjoy for lunch or with a few drinks before dinner.



For the Plantain Chips

  • 1 large plantain (ripe, but still with green patches)
  • 2 tbsp light oil
  • 1/4 tsp cajun spice mix
  • 1/2 tsp sea salt

For the Smashed Lime Avocado

  • 1 small ripe avocado
  • large pinch sea salt
  • juice 1/2 lime


  1. Pre-heat the oven to 180 degrees (350 fahrenheit).
  2. Peel the plantain and slice, slightly on the diagonal, into the thinnest slices you can. Toss these in a bowl with the oil, spice and salt until they’re all well coated.
  3. Spread the plantain chips out in a single layer on a baking parchment lined baking tray and bak for 15-20 minutes until just crisp and golden – they’ll firm up more as they cool. You might need to take some off the tray early if they’re crisping up too much.
  4. Meanwhile, smash the avocado to a puree with a fork and fold in the lime juice and sea salt, to taste.