New This Month

Banana Avocado Dip with Plantain Chips


This is a sweet, smooth dip with healthy fats for your little ones.

  • Yield: Makes 1/2 cup dip and 1 1/2 cups chips

Source: Martha Stewart Baby, Spring


  • 4 to 6 cups canola oil
  • 2 green plantains, peeled, thinly sliced
  • Coarse salt
  • 1 very ripe banana
  • 1 small ripe avocado, peeled and pitted
  • 2 teaspoons freshly squeezed lemon juice


  1. Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown. Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.

  2. Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.

Cook's Notes

If you cut the plantain slices too thin, they could be a choking hazard. To avoid this, cook the slices more like french fries.

Reviews Add a comment

  • stalkingsarah
    19 OCT, 2012
    Absolutely delicious dip! Used pre-made, bought banana chips (from my local Asian grocery), and made the dip in about 30 seconds while guests were arriving. It was delicious! One of those surprising dips that probably everyone would love, including kids and people who think avocados are "weird."