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Mango Avocado Salsa and Plantain Chips

Plantain Chips - crispy, crunchy and addictive fried/baked plantain chips paired with sweet tango mango avocado salsa for a wonderful late night snack time or as appetizers!

Course Appetizer, Snacks
Cuisine Mexican
Keyword appetizers, clotted cream. snacks, plantain chips, plantains
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4 people
Calories 344 kcal
Author Imma

Ingredients

Plantain Chips

  • 2 unripe green plantains
  • 1 teaspoon paprika
  • Salt and fresh ground pepper

Mango Avocado Salsa

  • 1 large mango , peeled and diced
  • ¼ cup diced red onion
  • 1-2 medium avocado , diced
  • 1 tomato , diced
  • ½ jalepeño , seeded and diced
  • 2 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • salt and fresh pepper to taste
US Customary - Metric

Instructions

Plantains

  1. Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray.
  2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains is straight from the fridge, you can run it through hot water to prevent ease with peeling.

  3. Slice the plantains thinly with the help of slicer/mandolin for consistent results.

  4. Mix plantains, salt and paprika. Toss them together.

Baked Plantains

  1. Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven.

  2. Store in a sealed container or serve with salsa.

Fried Plantains

  1. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  2. Fry the plantain slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil).

  3. Use a slotted spoon, transfer the fried plantains and drain on paper towels.
  4. Store in a sealed container or serve with salsa.

Mango Avocado Salsa

  1. In a medium bowl, combine the mango, jalapenos, avocado, tomatoes, onions, lime juice, olive oil, salt, and pepper.

Recipe Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.