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Tropical Guacamole


There’s no better complement to matzah than creamy guacamole. I love to add fruits that are in season for added sweetness and texture. Especially over Pesach when avocado seems to make its rounds at (almost) every meal!


For the Guacamole


Peel and dice one avocado. Put in a bowl and mash. Peel and dice the second avocado and add it to the bowl without mashing.


Add remaining ingredients and mix gently to combine. Adjust seasoning to taste. Garnish with plantain chips as pictured (see below).

For the Plantain Chips

When it comes to Pesach, creativity is key. Otherwise it’s potato pototo. And don’t get me wrong, I love potatoes. But we just need some variety! That’s where plantains come in. Plantains are so often overlooked and it’s such a shame because they are so versatile! A plantain looks like a banana, but it’s slightly larger with angular sides. Its taste and texture are determined by its stage of ripeness — firm and starchy when it’s green, and softer and sweeter when it’s yellow to black. Plantains cannot be eaten raw, but they make great (baked or fried!) chips when firm, delicious mash when ripe, and mouthwatering tostones (traditional twice-fried plantains) at any stage.


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Cut the ends off each plantain, and make a few lengthwise slits through the peel (I do this at each natural bend in the plantain), but be careful not to cut all the way through the flesh. Working with one strip at a time, nudge your fingers between the peel and the flesh and peel off each section of the peel. Using a mandoline or knife, cut the plantain into thin diagonal chips. If you’re using a knife, try your best to keep the chips uniform, otherwise they will bake unevenly.


Spray or brush a baking sheet with coconut or olive oil and spread out the plantain chips on the tray. Try not to overcrowd the baking sheet, or the chips won’t crisp up properly. Spray or brush the tops of the chips with more coconut or olive oil and sprinkle with chili powder or paprika, and kosher salt.


Bake for 10–15 minutes, depending on thickness, until browned and crispy. Set aside to cool completely. The chips will crisp up as they cool.


Photography: Hudi Greenburger

Styling: Renee Muller