Food & Drink

Mini Guacamole-Plantain Tostadas

With football season in full effect, I felt It was only fair I share with you my spin on sunday small bites-which by the way are becoming very popular over at casa bump. We LOVE fresh homemade guacamole for days like this. Here i’ve taken our go to sunday snack to new heights ya’ll. Now, do not get me wrong I’m all about the chips and Guac but there are so many different ways to play up this delectable dip. And one of my favorite ways to do this are in these healthy mini plantain tostadas. Seriously it’s so easy you’d have no reason not to try them out on any given “football” Sunday (Pun totally intended). Okay, recipe coming next…ready, set, Hhhhhike-heehee couldn’t help myself.



3 medium Haas avocados (4 if smaller), halved, seeded and peeled
1/2  lime, juiced
1/2 tsp kosher salt
1/2 ground cumin
1/2 tsp cayenne pepper
1/2 medium red onion, diced
2 Roma tomatoes, seeded and diced
1 tbs cilantro, chopped
1 clove garlic, minced

In medium to large bowl add avocados and lightly mash (you want the avocados to stay a bit chunky). Then add the salt, cumin, and cayenne and mix together. Then fold in all the other ingredients, minus the tomatoes, and mash together. Tomatoes should be the last ingredient added as you don’t want the mix to get mushy but rather remain fresh and crisp. Cover tightly with cellophane until ready to serve.

Plantain Chips

2 green plantains (not ripe)
2 tbs olive oil
1 tsp garlic powder
1/2 tsp kosher salt

Preheat oven to 400 degrees. Thinly slice plantains to 1/2″ pieces (or thinner if desired). In a bowl add all ingredients to coat all plantain pieces then spread them in a single layer on a cookie sheet. Bake for 15-17 minutes turning slices after 8 mins. Make sure to check them often as they can burn quickly. Remove from oven, allow 3 mins to cool then add your guacamole and cilantro for garnish. Yumm…

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