PLANTAIN CHIPS AND DIP

From Eat Well Feel Good: Practical Paleo Living

by Diane Frampton

Makes 6 servings.

4 avocados

1 medium tomato, finely chopped

Juice of 1 lime

½ teaspoon salt

1 garlic clove, minced

½ teaspoon pepper

3 ripe plantains (they are ripe when they look black)

¼ cup coconut oil

Mash avocados and add tomato, lime juice, salt, garlic and pepper. Mix well and chill while preparing the plantains.

Leave the peel on the plantain and cut off the ends. Slice the plantain in half and then as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing. After the plantains are sliced, remove the peel. Heat the coconut oil in a skillet and add the sliced plantains. Fry for about 2 minutes on each side; be careful not to burn them but try to get them as crispy as possible. Transfer to a paper towel and add salt to taste. Serve with the avocado dip.