Garlic Spice Plantain Chips Recipes

SWEET AND SPICY PLANTAIN CHIPS

Steps:

• Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
• Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
• Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.

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.

SPICED PLANTAIN CHIPS WITH MINT GARLIC SAUCE

Steps:

• For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth.
• For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F.
• Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend.
• Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick.
• Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture.
• Serve the chips with the dipping sauce.