Guasacaca y Chips de Plátano. - La guasacaca es una deliciosa salsa venezolana hecha a base de aguacate. Se prepara en 5 minutos y la hemos acompañado con unos chips de plátano al horno.

Who doesn’t like guacamole? It is one of the most popular dips, a very healthy option if we make it at home and prepare it in no time. If you are an avocado lover like me (my only food craving was avocados when I was about five years old), you have to try guasacaca, it is even tastier than guacamole (yes, I’m serious).



Para la guasacaca:

  • 1 diente de ajo
  • 1 aguacate
  • 1 pimiento verde grande o 2 peque├▒os
  • 1/4 de cebolla
  • 1 pu├▒ado de perejil fresco
  • 1 pu├▒ado de cilantro fresco
  • 1 cucharada de tahini
  • 1 cucharada de vinagre de manzana
  • 1/2 cucharadita de sal marina
  • 1/8 cucharadita de pimienta negra molida
  • Una pizca de cayena en polvo (opcional)

Para los chips de plátano:

  • 3 pl├ítanos macho o verdes



  1. Put all the ingredients in a blender or food processor and blend until well combined.
  2. Guasacaca can be served hot or cold , it is a matter of taste. I prefer to eat it fresh.
  3. Guasacaca can be stored in the fridge in an airtight container for about 3 days.

Banana chips:

  1. Preheat the oven to 200┬║C or 400┬║F.
  2. Peel the bananas, cut them into thin slices and place them on a baking tray lined with parchment paper.
  3. Bake for 15 minutes on one side, then another 5 minutes on the other or until crisp.
  4. We can keep the plantain chips in an airtight container at room temperature for about 3 days .


  • You can use garlic powder instead of fresh garlic, lemon juice instead of vinegar, other aromatic herbs or vegetables that you like the most.
  • < li>Oil or another healthy fat can be used instead of tahini.

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