Baked Plantain Chips and Pomegranate Guacamole  Back to Recipes

Dip these Baked Plantain Chips into Pomegranate Guacamole while sipping Ecco Domani Pinot Grigio for an upgrade to the fiesta classic!

  • 4 whole plantains, ripe
  • 2 teaspoons kosher salt
  • ½ cup coconut oil
  • 4 ripe avocadoes, peeled, pitted and cubed
  • 1 cup pomegranate seeds
  • juice of 1 lime
  • zest of ½ lime
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 white onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • salt, to taste



Slice plantains into 1/8-inch discs (if you want crispier chips, use a mandolin for thinner slices). Heat coconut oil in skillet over medium heat on stove top. Add plantain slices to skillet with tongs. Cook on each side for 4-5 minutes. The plantains will get a golden color and crispy coating.

Remove chips from skillet onto paper towels to cool down. Sprinkle with salt. Set aside.

Meanwhile, in a medium bowl, combine onion, garlic, jalapeño and cilantro. Use the back of a spoon to mash together and release flavor from these ingredients.

Add ½ avocado cubes to food processor. Pulse until smooth. Transfer avocado to bowl with onion, garlic, jalapeño and cilantro. Add remaining ½ cubes avocado. Gently stir until combined.

Stir in pomegranate seeds, lime zest, lime juice and salt. Taste and adjust salt or add pepper if necessary.

Enjoy with plantain chips and Ecco Domani Pinot Grigio.



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Fabrizio Gatto

Our celebrated winemaker, approaching his 20th harvest with Ecco Domani, grew up on a vineyard, studied enology at the University of Milan and has made wine in California and France as well as in Italy.

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