This is Clark’s recipe – I think I modified it a little – but not too much!!! It is delicious!
Clark’s Tropical Guacamole with Plantain Chips
4 ripe Haas avocados (2 pounds total)
1 cup finely chopped red onion
1 Romano tomato (diced and deseeded)
2 fresh Serrano chilies (finely chopped -including seeds)
1/4 cup fresh lime juice, or to taste
3/4 purple grapes (halved and seeded)
3/4 cup mango (peeled and diced)
1/2 cup chopped cilantro
5-10 green plantains
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chilies, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in grapes, mango, and cilantro. Season with salt and additional lime juice.
Slice plantains really thin and fry them in vegetable oil heated to 375 degrees for about a minute.
Guacamole can be made 4 hours ahead and chilled, its surface covered with plastic wrap. Bring to room temperature and stir before serving.
Garnish with lime wedges and plantain chips!