Plantain Chips With Chilli Mango Dip Recipes
BAKED PLANTAIN CHIPS WITH CREAMY CHILI DIP
These Baked Plantain Chips with Creamy Chili Dip are a great alternative to fries or potato chips! Baked with coconut oil and salt, they are sweet and savory, and great for dipping!
Provided by Sprinkles & Sea Salt
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Remove peel from the plantains
- Slice them horizontally into small "chips" about 1/8th of an inch thick
- Put all of the plantain chips into a gallon sized plastic bag
- Pour the melted coconut oil into the bad, add 1/2 tsp sea salt, shake to coat all of the chips
- Prepare a large baking sheet with non-stick cooking spray
- Spread the plantain chips in a single layer onto the baking sheet
- Sprinkle with remaining sea salt
- Bake for 20 minutes, remove pan from oven, carefully flip the plantain chips
- Return pan to oven, bake another 15-20 minutes until plantain chips have browned
- While the plantains are baking mix together the remaining ingredients for the dipping sauce
- Serve plantain chips warm with the dipping sauce on the side
Nutrition Facts : ServingSize 1 cup, Calories 260 calories, Sugar 0.4 g, Sodium 719.2 mg, Fat 23.4 g, SaturatedFat 9.7 g, TransFat 0.1 g, Carbohydrate 11 g, Fiber 0.8 g, Protein 1.6 g, Cholesterol 10.8 mg
PLANTAIN CHIPS
Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.
Provided by Luthiena
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 14.3 g, Fat 5.7 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 1.8 mg, Sugar 6.7 g
SPICY SEASONED PLANTAIN CHIPS
Steps:
- Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel).
- Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside.
- Preheat a large pot of canola oil to 350 degrees F.
- Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate.
- Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.
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