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GUACAMOLE WITH FRIED PLANTAIN CHIPS

SERVES 4

IN JAMAICA we had many neighborhood friends who often stopped by with armfuls of the mangoes, lychees, and citrus fruit that grew on their property. Remembering how our neighbors shared abundance always reminds me of my father’s bright soul and his deep love of giving. Around my house in Miami, we are lucky to have quite a few avocado trees, although about half of the avocados go to the squirrels! It’s okay though—sharing is caring and that’s a beautiful thing.

PLANTAIN CHIPS

6 cups vegetable oil

2 green plantains

Fine sea salt or Garlic Salt, for sprinkling

GUACAMOLE

2 avocados, halved and pitted

Juice of 1 lime

¾ teaspoon fine sea salt

2 scallions, white and light green parts only, finely chopped

1 Scotch bonnet pepper, halved and finely chopped (seeded for less heat)

1 teaspoon Herb-Sesame Salt (optional)

2 tablespoons finely chopped fresh cilantro leaves (optional)

1. FRY THE PLANTAIN CHIPS: Heat the oil to 375°F in a medium saucepan over medium-high heat.
2. Meanwhile, slice the ends off of the plantains. Use a knife to make a slit down each plantain from one end to the other, then remove the peels. Cut the plantains at a slight angle into 1⁄16-inch-thick slices.
3. Add about one-quarter of the plantain slices to the hot oil and fry until golden brown and crisp on both sides, using a slotted spoon or frying spider to turn them often, 1½ to 2 minutes. Transfer them to a plate lined with paper towels and sprinkle with salt or Garlic Salt. Repeat with the remaining plantains, frying them in batches.
4. MAKE THE GUACAMOLE: Use a spoon to scoop the avocados into a medium bowl. Add the lime juice and salt and smash with a fork until smooth. Stir in the scallions and Scotch bonnet. If using, stir in the Herb-Sesame Salt and cilantro. Scrape the guacamole into a serving bowl and serve with the plantain chips.

HOW I TALK TO MY KIDS ABOUT HERB

It should go without saying that Herb—whether you cook with it, soak in it (here), or smoke it—is for adults only. In states where Herb is legal, you have to be over the age of twenty-one to buy or possess Herb. Generally speaking, as long as Herb is being used responsibly and for healing purposes (of body or mind), I’m all for it. I’ve had conversations about Herb with my two older sons, Skip and Soul Rebel. I’ve explained to them that the high can be nice, or it can be bad. They need to make sure they know from whom they are getting Herb and how it is grown. The last thing I want them to do is get wacky weed from a wacky place and have a bad experience. As a parent I have responsibilities too—like always making sure anything that has Herb in it is clearly labeled—not just with what is inside, but with how much THC is in a serving. This is a good practice whether you have kids or not! Keep Herb-enhanced foods out of childrens’ reach just as you would alcohol, and please do be responsible with what you make and how and where it is stored.