Start by cutting the ripe Hass avocados in half. Remove the seeds and scoop the flesh into a mixing bowl.
Juice the lime(s) over the avocados to prevent browning and add a refreshing zest. Use a fork to mash the avocados to your desired creaminess.
Add the ground cumin, chopped jalapeño, and chopped cilantro. Stir well to combine all the flavors.
Gently fold in the pomegranate arils, taking care not to crush them.
Sprinkle salt over the mixture, tasting as you go until you reach your preferred flavor. If you’re adding feta cheese, fold it in gently at this stage.
In a frying pan, heat enough oil over medium-high heat for frying. Slice the yellow plantains into 1/2-inch rounds.
Once the oil is hot, carefully add the plantain slices in batches. Fry until they are golden and crispy, about 2-3 minutes per side.
While the plantain chips are still hot, sprinkle them with chili powder and sea salt to enhance their flavor.
Arrange your Pomegranate Guacamole in a serving bowl and plate your fried plantain chips alongside. Enjoy!
