When it comes to recipe creation, I never tire of thinking about or dreaming up new appetizers. I love small bites that pack a big punch and these Plantain Chips with Chorizo, Guacamole and Pickled Jalapeños are no exception.
I first made these for a Cinco de Mayo party we attended last month and made them again just last week for a Memorial Day party. While they look fancy and like they take a lot of time, the truth is most of the components are or can be made in advance.
Start with the plantain chips, you are certainly welcome to make them homemade but I prefer to buy this brand. They are $1.99 a bag at my local Whole Foods Market and you only need two bags for a lot of these bites.
That leaves the chorizo. You need to make the chorizo right before you want to assemble these so that it is warm but that only takes about 15 minutes.
All in all, you are looking at a pretty easy appetizer to make that will not only impress your friends eyes but their taste-buds!
- You can assemble these about 20 to 30 minutes before you plan on serving but I don’t recommend much longer than that as you don’t want the guacamole to oxidize and turn brown (it’s safe to eat but not as attractive to look at!).
- The plantain chips will start to lose their crunch after about 2 hours.
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Plantain Chips with Chorizo, Guacamole and Pickled Jalapeños. A Grain Free and Gluten Free Appetizer. Paleo Appetizer.
Begin by placing 64 plantain chips on a flat serving platter. Set aside.
Both your guacamole and pickled jalapenos should be done. I recommend counting out 64 pickled jalapenos and allowing them to drain in a small colander so they don't add excess liquid to your appetizer bites.
Slice chorizo into 64 slices. I used Wellshire Brand which comes smoked and is easy to slice. There are 4 links in the package and I cut each one into 16 slices but cutting each link in half, then each half in half and so on to ensure evenly sized slices. If you purchase a chorizo that is raw, you will need to cook it first to make it easy to slice. I then recommend browning the individual slices. I used 2 non-stick frying pans to simultaneously cook brown the chorizo slices in a single layer. I turned them 1x and the total cooking time was about 8 minutes or 4 minutes per side.
Once done, remove chorizo slices to a plate lined with paper towels and allow to cool for at least 5 minutes.
Place a cooked chorizo slice on each plantain chip. Top with a pickled jalapenño and a squirt of guacamole. I used a