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Introduction
Plantain chips, a beloved snack in many Caribbean and African countries, have been given a modern, health-conscious twist in this recipe. Traditionally deep-fried, our version uses the oven to achieve that irresistible crispiness without excessive oil. The addition of cayenne pepper pays homage to the spicy street snacks found in countries like Ghana and Nigeria. The avocado dip, inspired by the creamy guacamoles of Central America, provides a cool counterpoint to the spicy chips. This fusion of flavors and techniques creates a snack that's not only delicious but also nutritious, showcasing how traditional recipes can be adapted for today's health-aware food lovers.
Ingredients
• 2 large green plantains, peeled and thinly sliced (about 1/8 inch thick)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 2 ripe avocados, pitted and peeled
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup fresh cilantro leaves, chopped
• 1 small jalapeño pepper, seeded and finely minced
• 1/4 cup red onion, finely diced
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
Step 1:
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a medium bowl, toss the plantain slices with olive oil, cayenne pepper, and sea salt until evenly coated.
Step 3:
Arrange the plantain slices in a single layer on the prepared baking sheet, ensuring they don't overlap.
Step 4:
Bake for 20-25 minutes, flipping the chips halfway through, until they are golden brown and crispy. Watch closely in the last few minutes to prevent burning.
Step 5:
While the chips are baking, prepare the avocado dip. In a medium bowl, mash the avocados with a fork or potato masher until mostly smooth.
Step 6:
Add lime juice, cilantro, jalapeño, red onion, garlic, and cumin to the mashed avocados. Mix well and season with salt and pepper to taste.
Step 7:
Once the plantain chips are done, remove from the oven and let cool for 5 minutes to crisp up further.
Step 8:
Serve the crispy plantain chips alongside the creamy avocado dip.
Q: Can I use regular bananas instead of plantains?
A: No, regular bananas won't work as they're too soft and sweet. Plantains are starchier and firmer, making them ideal for chips.
Q: How can I tell if my avocados are ripe enough?
A: Ripe avocados should yield to gentle pressure but not feel mushy. If they're too firm, place them in a paper bag with a banana for 1-2 days to speed up ripening.
Q: Can I make this recipe ahead of time?
A: The plantain chips can be made a day in advance, but the avocado dip is best prepared fresh. If necessary, make the dip up to 4 hours ahead and store in the refrigerator with plastic wrap directly on the surface to prevent browning.
• Choose firm, green plantains for chips that will crisp up well in the oven.
• For a milder spice, reduce the amount of cayenne pepper or substitute with smoked paprika.
• Ripe avocados should yield slightly to gentle pressure but not be too soft.
• To make the recipe vegan, ensure all ingredients are plant-based.
• For a lower-fat version, the plantain chips can be air-fried instead of baked with oil.
• This recipe contains no common allergens, but check individual packaging for potential cross-contamination.
Arrange the plantain chips on a serving platter with the avocado dip in a separate bowl. Garnish the dip with extra cilantro leaves if desired.
Store leftover chips in an airtight container at room temperature for up to 3 days. The avocado dip can be refrigerated in an airtight container with plastic wrap pressed directly on the surface for up to 24 hours.
Start preparing the avocado dip while the plantain chips are baking to maximize efficiency.
- Use a mandoline for uniformly thin plantain slices to ensure even cooking.
- To prevent the avocado dip from browning, add extra lime juice and store with plastic wrap directly touching the surface.
- For extra crispy chips, let them cool in the turned-off oven with the door slightly ajar.
For a sweeter version, use ripe plantains and omit the cayenne, replacing it with a sprinkle of cinnamon and sugar. For a tropical twist, add 1/4 cup of finely diced mango to the avocado dip.
Pair with a cold Mexican beer like Corona or a zesty Margarita. For a non-alcoholic option, try a refreshing lime-mint agua fresca.
This dish can be enjoyed year-round, but it's particularly refreshing in spring and summer.
This recipe is free from common allergens such as nuts, dairy, eggs, soy, wheat, and shellfish. However, always check individual ingredient labels for potential allergens or cross-contamination risks.
