Avocado and Mango Salsa with Plantain Chips

A refreshing appetizer combining creamy avocado and sweet mango, served with crispy homemade plantain chips for a perfect gluten-free crunch.

Steps

1. Preheat oven to 375°F (190°C). 2. Peel the plantain and slice it thinly into chips. 3. Toss plantain slices with olive oil and a pinch of salt. 4. Spread the plantain slices on a baking sheet in a single layer. 5. Bake for 15-20 minutes, flipping halfway, until golden and crispy. 6. In a bowl, combine diced avocado, mango, red onion, tomato, jalapeño, and cilantro. 7. Squeeze lime juice over the salsa mixture and gently toss. 8. Season with salt and pepper to taste. 9. Serve the avocado and mango salsa alongside the warm plantain chips.

1 ripe avocado, diced 1 ripe mango, diced 1 small red onion, finely chopped 1 small tomato, diced 1 small jalapeño, seeded and minced Juice of 1 lime 2 tbsp fresh cilantro, chopped Salt and pepper to taste 1 green plantain 1 tbsp olive oil Pinch of salt