Plantain Chips With Chilli Mango Dip Recipes

BAKED PLANTAIN CHIPS WITH CREAMY CHILI DIP

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

PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE

Steps:

• Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
• Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Steps:

• Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
• Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
• Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
• Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
• With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
• Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.