Food & Cooking Recipes Appetizers Banana Avocado Dip with Plantain Chips 4.3 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/2 cup dip and 1 1/2 cups chips This is a sweet, smooth dip with healthy fats for your little ones. Ingredients 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 Directions 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. 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. Rate it Print