Cinco de Mayo: Guacamole With Plantain Chips

<b>Guacamole Ingredients</b> 3 haas avocados, cubed<br> 1 medium tomato, diced<br> ¼ cup red onion, finely chopped<br> 1-2 garlic cloves, finely chopped<br> 1 jalapeño, finely chopped<br> 1 tablespoon cilantro, finely chopped<br> 1 lime<br> 1/8 teaspoon paprika<br> Salt and pepper to taste <b>Plantain Ingredients</b> 3 green plantains<br> Vegetable oil for frying<br> Salt

<b>Step 1</b> Chop all of your ingredients.

<b>Step 2</b> In a mixing bowl, toss tomato, onion, garlic, jalapeño and cilantro.

<b>Step 3</b> Then add 2 of the avocados, zest and juice of 1 lime, paprika, salt and pepper.

<b>Step 4</b> Mash and mix. After you have achieved desired taste, fold in the third avocado. Cover and set aside.

<b>Step 5</b> In a large deep skillet, heat vegetable oil over medium heat. While oil is heating up, peel and thinly slice plantains.   <b>Tip: </b>A mandoline is a perfect tool for this. If not, a very sharp knife will work as well.

<b>Step 6</b> Fry plantains until a light golden brown. You will need to do this in batches.

<b>Step 7</b> Drain on paper towels and immediately sprinkle with salt.

<b>Step 8</b> Transfer to serving platter and serve alongside chunky guacamole.