Plantain Chips With Mango Salsa
photo by Sommer Clary
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
For the salsa
- 2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
- 1 scallion, thinly sliced
- 1 serrano chili, minced
- 3 tablespoons red onions, minced
- 1⁄2 cup cilantro
- 1⁄2 teaspoon garlic salt
- 1 lime, juice of
-
For the chips
- vegetable oil, for frying
- 2 plantains
- kosher salt
directions
- Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
- Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
- Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
- Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
- Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.
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