Recipe: Crispy Tostones with Guacamole (Quick Version using Iselitas Plantain Chips)

This recipe offers a fast way to enjoy the flavors of tostones, combining the convenience of Iselitas Plantain Chips with fresh homemade guacamole.

Ingredients:

• 1 large bag of Iselitas Green Plantain Chips

• Vegetable oil (optional, if you want to fry the chips a bit more)

• Salt to taste

• For the Guacamole:

  • 2 ripe avocados

  • 1/4 red onion, finely diced

  • 1/2 tomato, seeded and diced into small cubes (optional)

  • Juice of 1/2 lime (or to taste)

  • Fresh cilantro, chopped (to taste)

  • Salt and black pepper to taste

  • A pinch of ground cumin (optional)

Instructions:

1. Prepare the Guacamole:

   • Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon.

   • In a bowl, mash the avocados with a fork until you reach your desired consistency (you can leave some chunks for texture).

   • Add the diced red onion, tomato (if using), lime juice, cilantro, salt, pepper, and cumin (if using).

   • Mix all ingredients well and taste to adjust seasoning.

2. Prepare the Iselitas Plantain Chips (optional for extra crispiness):

   • Iselitas Plantain Chips come already fried and ready to eat, but if you want to give them an extra touch of warmth and crispiness, you can do the following:

     • Heat a small amount of vegetable oil in a skillet over medium heat.

     • Add the Iselitas Plantain Chips and fry for about 30 seconds to 1 minute, flipping them to warm and crisp them slightly more.

     • Remove with a slotted spoon and place them on paper towels to drain excess oil.

     • Season with a little salt if desired.

3. Assemble and Serve:

   • Arrange the Iselitas Plantain Chips on a large plate or platter.

   • Serve the guacamole in a separate bowl for dipping.

   • Alternatively, for a more elegant presentation, you can place a spoonful of guacamole directly onto each Iselitas Plantain Chip.

   • Garnish with a fresh sprig of cilantro.

Serving Suggestions:

• This makes an excellent appetizer on its own.

• You can pair it with a refreshing mojito or a cold beer.

• For a more authentic Cuban flavor, you can make a simple garlic mojo (mashed garlic with a bit of olive oil, sour orange juice, and salt) to drizzle over the plantain chips before the guacamole.

Enjoy this quick and tasty take on Cuban tostones!