Crispy Plantain Coins with Avocado Cream, Toasted Corn and Chili-Lime

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

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   2. In a bowl, toss the plantain rounds with 15 ml olive oil, 2 g salt, garlic powder, and smoked paprika until evenly coated.

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   3. Arrange the rounds in a single layer on the tray. Bake at 220 °C / 425 °F for 18 to 20 minutes, flipping halfway through, until the edges are golden and the rounds are firm.

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   4. While they bake, make the cream: mash the avocado in a bowl and mix it with the Greek yogurt, lime juice, half of the lime zest, 1 g salt, and the honey if using. Stir until smooth and creamy.

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   5. Heat a small skillet over medium-high heat. Add the remaining 15 ml olive oil and the corn kernels. Cook for 4 to 5 minutes, stirring occasionally, until the corn is lightly toasted. Add the red pepper flakes and cook for 30 seconds more.

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   6. Remove the corn from the heat and mix it with half of the chopped chives and a pinch of salt.

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   7. Let the plantain coins rest for 3 minutes after baking so they can set and become crisper.

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   8. To assemble, place about 1 teaspoon of avocado cream on each plantain coin. Top with a small spoonful of toasted corn.

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   9. Finish with the remaining chives, the reserved lime zest, and, if desired, an extra pinch of red pepper flakes. Serve immediately.