Baked Plantain Chips With Creamy Chili 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

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

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.