Baked Plantains with Avocado Dip
This easy baked plantain and avocado dip combo is one of those simple, satisfying recipes that always hits the spot. The plantains bake up golden and caramelized with a slightly crisp edge, while the avocado dip is creamy, zesty, and just a little spicy. It’s perfect as a snack, appetizer, or side—and totally customizable depending on your spice and herb preferences.
This is the perfect appetizer or side dish for you to enjoy with many!
Best Baked Plantains & Avocado Dip Recipe
Thick slices of ripe plantain are tossed with olive oil and baked until tender and golden, then seasoned with smoky spices for extra flavor. Paired with a bright, creamy avocado dip made with fresh lime, chili powder, garlic, and herbs, this duo is perfect for dipping, scooping, or eating straight off the tray.
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Full ingredients and step by step instructions can be found at the bottom of this post!
Baked Plantains
Start with two ripe plantains—look for ones that are mostly yellow with black spots for that perfect soft-sweet texture. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel the plantains and slice them on a diagonal into ¼-inch thick pieces. Toss them in 1 to 2 teaspoons of olive oil or avocado oil and a generous pinch of kosher salt or sea salt. If you’d like to prevent the spices from burning, bake the plantains with just salt and add the seasonings after roasting.
Spread the slices into a single layer on your sheet pan and bake for 25 to 30 minutes, flipping them halfway through, until golden brown and lightly caramelized on the edges. They are ready when you can insert a fork with little resistance.
Once baked, sprinkle with ½ teaspoon each of smoked paprika, garlic powder, and optionally adobo seasoning, plus ¼ teaspoon chili powder—or adjust to your taste. You can also add a pinch of dried herbs, black pepper, nutritional yeast, onion powder, chopped fresh herbs, or lime zest just before serving. Really whatever you want.
Avocado Dip
While the plantains go well with any sauce, this avocado dip (guacamole) is so good! Remove the pit from two avocados. In a mixing bowl, mash the ripe avocados until smooth but still a little chunky. Add the juice of one small lime (or half of a large lime), ¼ teaspoon salt, ¼ teaspoon chili powder, 1 to 2 tablespoons of chopped cilantro, one finely minced small garlic clove, and a pinch of red pepper flakes. You can also add minced red onion if you want some extra kick. Stir until well combined. Taste and adjust the lime or salt if needed.
For best color and freshness, serve the dip right away or store with plastic wrap pressed directly onto the surface to prevent browning.
Tips & Tricks
- For crispier edges, make sure the plantains are evenly sliced and spaced out on the baking sheet.
- Add the spices after baking if you’re worried about them burning, especially anything like garlic powder or adobo.
- This dip is also great as a spread on toast, tacos, or grain bowls.
Variations on Baked Plantains with Avocado Dip
- Swap the chili powder in the dip for chipotle for a smoky kick.
- Use sweet potato slices or roasted carrots instead of plantains.
- Add a swirl of Greek yogurt or sour cream to the dip for extra creaminess.
If you like this recipe, you’ll love these other savory recipes!
Baked Plantains with Avocado Dip
Ingredients
- 2 ripe plantains mostly yellow with black spots
- 1 –2 teaspoons olive oil
- ½ tsp to salt or more to taste
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp adobo seasoning optional
- ¼ tsp chili powder
- More additions: dried herbs nutritional yeast, onion powder, fresh chopped herbs, lime zest.
Avocado Dip
- 2 ripe avocados
- 1 small lime juiced (or 1/2 large lime)
- ¼ tsp salt or more to taste
- ¼ tsp chili powder
- 2 tbsp chopped cilantro
- 1 small garlic clove finely minced
- Pinch red pepper flakes
Instructions
Baked Plantains
- Preheat the oven to 425°F (220°C). Peel the plantains and slice them into 1/4-inch thick diagonal pieces. Toss with olive oil and a pinch of salt.
- I always prefer to bake the plantains with just the salt, and add the spices after baked, to prevent the spices from burning. But you can add them before if that’s your preference.
- Arrange on a parchment-lined baking sheet in a single layer.
- Bake for 25 to 30 minutes, flipping halfway, until the slices are golden and lightly caramelized.
- If you didn’t add the seasonings before, add them now and let the plantains cool slightly before serving.
Avocado Dip
- Mash the avocado, add the lime juice, salt, chili powder, cilantro, garlic, red pepper flakes. Mix to combine.
- Taste and adjust lime/salt if needed.
- Serve immediately or cover tightly with plastic wrap touching the surface to limit browning.
