Banana Avocado Dip with Plantain Chips

Makes 1/2 cup dip and 1 1/2 cups chips

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


  • 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.

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