Best 5 Banana Avocado Dip With Plantain Chips Recipes
Looking for a crowd-pleasing appetizer or snack that is both delicious and nutritious? Look no further than banana avocado dip with plantain chips! This creamy, flavorful dip is made with fresh bananas, avocados, and spices, and it's the perfect complement to crispy plantain chips. Whether you're hosting a party or just looking for a healthy and satisfying snack, this recipe is sure to be a hit.
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BANANA AVOCADO DIP WITH PLANTAIN CHIPS
This is a sweet, smooth dip with healthy fats for your little ones.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1/2 cup dip and 1 1/2 cups chips
Number Of Ingredients 6
Steps:
- Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown. Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.
- Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.
PLANTAIN CHIPS
Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.
Provided by Luthiena
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 14.3 g, Fat 5.7 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 1.8 mg, Sugar 6.7 g
PLANTAIN CHIPS AND AVOCADO AJI
Provided by Ingrid Hoffmann
Categories appetizer
Time 25m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, cover and turn off the heat. Let the eggs sit for 10 minutes. Cool the eggs completely before peeling and chopping into small cubes; set aside.
- Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine. Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled. Serve within a couple of hours with tortilla chips.
PLANTAIN CHIPS (PLATANUTRES)
Plantains are a member of the banana family and look like large bananas. They are hard and starchy when green, and are used much like a potato. They turn yellow, and then black, as they ripen. This is a yummy way to fix them! Prep time includes soaking time.
Provided by Sharon123
Categories Caribbean
Time 50m
Yield 3 dozen, about
Number Of Ingredients 8
Steps:
- Peel plantain, and diagonally cut into 1/8 inch slices.
- Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
- Cover and let stand 30 minutes.
- Drain plantain slices well, and pat dry.
- Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
- Drain well on paper towels.
- Mash each plantain slice with the bottom of a glass cup.
- Pour oil to depth of 2-inches; heat till good and hot.
- Fry plantains, a few at a time, until golden brown; drain on paper towels.
- Serve plantain chips with Plantain Dip.
- Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
- Chill at least 2 hours.
- Shake just before serving.
- Yield: 1/2 cup.
BANANA OR PLANTAIN AVOCADO SALSA
I like this recipe as a dip for chips and as a topping for salads, especially a nice grilled salmon salad. I just chopped the vegetables smaller for the salsa.
Provided by Michelle Minicucci
Categories Sauces
Time 30m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Mix vinegar, lime juice, brown sugar and spices together in large bowl.
- Add onion, tomatoes and peppers and blend well.
- Add coarsely chopped banana and avocado and toss.
Nutrition Facts : Calories 180.3, Fat 7.8, SaturatedFat 1.2, Sodium 20.9, Carbohydrate 29.2, Fiber 6.1, Sugar 16.1, Protein 2.5
Tips:
- For a smoother dip, use a blender or food processor. If you prefer a chunkier dip, mash the avocado and banana with a fork.
- Adjust the amount of lime juice to taste. If you like a tangy dip, add more lime juice. If you prefer a milder dip, add less.
- If you don't have any cilantro on hand, you can substitute parsley or basil.
- Serve the dip with plantain chips, tortilla chips, or pita bread.
- You can also use the dip as a spread for sandwiches or wraps.
- The dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
This banana avocado dip with plantain chips is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up ripe bananas and avocados. The dip is creamy and flavorful, with a hint of tanginess from the lime juice. The plantain chips are a crispy and delicious complement to the dip. Give this recipe a try the next time you're looking for a quick and easy snack or appetizer.
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