PLANTAIN CHIPS WITH JICAMA AND AVOCADO SALSA
Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa. Plantain chips offer you an exotic change of pace from normal chips.
Provided by My Food and Family
Categories Fruit Recipes
Time 25m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in medium bowl; gently stir in avocados.
- Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
- Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
- Sprinkle plantain chips with cheese. Serve with salsa.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
20 BEST WAYS TO COOK JICAMA
These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jicama recipe in 30 minutes or less!
Nutrition Facts :
PLANTAIN CHIPS AND AVOCADO AJI
Provided by Ingrid Hoffmann
Categories appetizer
Time 25m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, cover and turn off the heat. Let the eggs sit for 10 minutes. Cool the eggs completely before peeling and chopping into small cubes; set aside.
- Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine. Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled. Serve within a couple of hours with tortilla chips.
AVOCADO AND PINEAPPLE SALSA
This salsa makes a sweet and fruity dip for chips.
Provided by Food Network Kitchen
Time 25m
Yield 8 servings, about 3 cups
Number Of Ingredients 11
Steps:
- Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.
JICAMA SALSA
Provided by Sunny Anderson
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
BANANA OR PLANTAIN AVOCADO SALSA
I like this recipe as a dip for chips and as a topping for salads, especially a nice grilled salmon salad. I just chopped the vegetables smaller for the salsa.
Provided by Michelle Minicucci
Categories Sauces
Time 30m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Mix vinegar, lime juice, brown sugar and spices together in large bowl.
- Add onion, tomatoes and peppers and blend well.
- Add coarsely chopped banana and avocado and toss.
Nutrition Facts : Calories 180.3, Fat 7.8, SaturatedFat 1.2, Sodium 20.9, Carbohydrate 29.2, Fiber 6.1, Sugar 16.1, Protein 2.5
AVOCADO JíCAMA SALSA WITH YUCA CHIPS
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients and season with salt.
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