2 green plantains
red chili powder
4 strips of bacon
1/3 onion, diced
salsa to taste
black pepper & sea salt to taste
juice from 1/3 lime
Use a knife to peel the plantains and slice them thinly at an angle, so the chips are bigger (with more surface area for piling on guacamole). Toss the slices in the olive oil and the amounts of spices that suit you; I'd suggest at least a half teaspoon of each. Spread the chips in a single layer on a baking sheet and bake at 400° for about 17 minutes, flipping half way through-- watch them so they don't burn.
While the chips are baking, fry up the bacon, then brown the onions in the leftover grease. You could also caramelize the onions for a slightly sweet flavor. Fire up the grill, griddle or George Foreman (college students do not discriminate the source of grilling) and slice the avocados in half. Remove the pit, brush the halves with olive oil and set the avocados on the grill, flesh-down, until slightly charred-- keep an eye on them so they can be removed quickly. Chop the bacon and mash it together with all the other ingredients, then dig in.