Gluten-free plantain chips provide an ultra-crispy base for this festive green-and-red appetizer.
- ½ cup prepared guacamole
- 36 plantain chips
- ¼ cup pomegranate seeds
- Place the guacamole in a resealable plastic bag. Cut a small hole in the corner and pipe guacamole onto chips.
- Arrange chips on a large serving platter. Garnish with the pomegranate seeds.
To make these look restaurant-worthy, use a star tip and a sturdy piping bag to pipe on the guacamole.
- Seven Minutes
- 7 Minutes
- December 2019
- Guiding Stars
- 3 ingredient