Crunchy Waffle Chips With Mango Ginger Salsa Recipes

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MANGO SALSA



Mango Salsa image

This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Provided by IYENGAR21

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

Steps:

  • In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g

VEGETABLE CHIPS WITH MINTED MANGO SALSA



Vegetable Chips with Minted Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 taros, peeled
2 yams, peeled
2 parsnips, peeled
Vegetable oil for deep frying
1/2 teaspoon coarse salt
1 large mango
1/2 red onion, finely chopped
3 teaspoons red Aji paste
Juice of 2 limes
1 1/2 teaspoons coarse salt
Pinch of freshly ground black pepper
1/2 bunch mint leaves, chopped

Steps:

  • Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
  • Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.
  • Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
  • Sprinkle with salt while still warm, and continue frying in batches.
  • Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips.

CRISPY FISH WITH MANGO SALSA



Crispy Fish with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 serpent head fish fillets (can be substituted with snapper or catfish)
3 tablespoons fish sauce
Ground nut oil, for frying
Thai chili peppers, stem removed
2 tablespoons fish sauce
1 teaspoon sugar
2 limes, juiced
1 green mango, peeled and shredded
2 shallots, finely sliced
1 stalk lemongrass, stick finely sliced
2 tablespoons chopped fresh cilantro leaves
2 spring onions (green part only), finely sliced

Steps:

  • Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
  • Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
  • Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
  • Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
  • Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
  • Serve the mango salad with the crispy fish.

CRANBERRY-MANGO SALSA WITH TREE CHIPS



Cranberry-Mango Salsa with Tree Chips image

This delightfully different salsa features a nice balance of sweet, tart and spicy. The accompanying tree-shaped chips are fun and easy to make using tortillas and a cookie cutter.-Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 45m

Yield 3-1/2 cups salsa (100 chips).

Number Of Ingredients 12

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1 cup water
1 tablespoon cornstarch
1 tablespoon lime juice
1 medium mango, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 green onion, chopped
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1/4 teaspoon ground cumin
10 spinach, tomato and/or plain tortillas (8 inches)

Steps:

  • In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until the berries pop, about 15 minutes. Combine cornstarch and lime juice until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the mango, jalapeno, onions, cilantro and cumin. Cool. Cover and refrigerate until serving., Using a 3-inch tree-shaped cookie cutter, cut 10 tree shapes from each tortilla; place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until crisp. Remove chips to wire racks to cool completely. Serve with salsa.

Nutrition Facts :

LIGHT 'N' CRISPY WAFFLES



Light 'n' Crispy Waffles image

Club soda gives these crisp waffles a fluffy texture. With only four ingredients, homemade waffles don't get much easier than this!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 waffles.

Number Of Ingredients 4

2 cups biscuit/baking mix
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup club soda

Steps:

  • In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 533mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GINGERED FRUIT SALSA WITH CRISPY CINNAMON CHIPS



Gingered Fruit Salsa with Crispy Cinnamon Chips image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dip into gingery fresh fruit with sweet and spicy tortilla chips.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 24

Number Of Ingredients 11

1 tablespoon sugar
2 teaspoons ground cinnamon
4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
3 tablespoons butter or margarine, melted
1 cup finely diced pineapple
1 cup finely diced papaya
1 cup finely diced mango
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped crystallized ginger
1 tablespoon lemon juice
1/8 teaspoon salt

Steps:

  • Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
  • Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
  • In medium bowl, mix remaining ingredients. Serve salsa with chips.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

EASY WAFFLE CHIPS



Easy Waffle Chips image

For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon Dip.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 45m

Yield Makes 8 cups

Number Of Ingredients 2

2 russet potatoes, scrubbed
Olive oil and kosher salt

Steps:

  • Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes 1/8 inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight.
  • Fill a heavy-bottomed pot with 2 inches oil. Heat over medium-high until a deep-fry thermometer reads 340 degrees. Meanwhile, drain potatoes; dry well with paper towels.
  • Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325 degrees and 340 degrees.) Drain on paper towels. While still warm, season with salt.

CRISPY CINNAMON WAFFLES



Crispy Cinnamon Waffles image

It takes a few steps to come up with the perfect waffle, but it's worth it. This is a simple recipe as far as ingredients go, and yet, the waffles taste great. We eat them with honey, milk caramel and apples, or simply powdered sugar.

Provided by Granddaughter 1

Categories     Breakfast

Time 50m

Yield 12 waffles, 6 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1/2 cup cornstarch
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup whole milk
1 cup water
1/2 cup vegetable shortening
2 egg yolks
1 teaspoon vanilla
1 teaspoon cinnamon
2 egg whites

Steps:

  • Mix first 6 ingredients in bowl one.
  • Melt the shortening in microwave- safe bowl on high for 45 seconds.
  • Thoroughly beat next 6 ingredients in bowl two.
  • Gradually pour bowl one mixture into bowl two, and whisk until smooth.
  • Fold in egg whites with rubber spatula.
  • Pour into waffle maker- one full medium sized ladle should make one waffle.
  • We set our waffle maker on high and leave them in long enough to brown- they should come out very crunchy. Place in low- heat oven to keep warm.

Nutrition Facts : Calories 419.9, Fat 20.1, SaturatedFat 6.2, Cholesterol 67, Sodium 592.5, Carbohydrate 52.9, Fiber 1.1, Sugar 19.1, Protein 6.6

MANGO SALSA #1



Mango Salsa #1 image

Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread.

Provided by Rita1652

Categories     Sauces

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 12

2 fresh mangoes, diced
1/4 cup crushed pineapple
1/4 red bell pepper, coarsely chopped
1/4 green bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced finely (optional)
2 tablespoons extra virgin olive oil
1 clove garlic, minced finely
1 shallot, finely diced
2 tablespoons chopped fresh cilantro, or parsley or 2 tablespoons parsley
2 teaspoons fresh lime juice, or lemon or 2 teaspoons lemon juice
1/2 teaspoon red pepper flakes (optional)
salt and pepper (to season)

Steps:

  • Mix together all ingredients in a bowl.
  • Serve with chips or over grilled tuna, salmon, chicken or pork!

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