Best 6 Crispy Plantain Chips With Sweet Chile Dipping Sauce Recipes

PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE

Steps:

• Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
• Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .

PLANTAIN CHIPS

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.

BAKED PLANTAIN CHIPS WITH CREAMY CHILI DIP

Steps:

• Preheat oven to 400°F
• Remove peel from the plantains
• Slice them horizontally into small "chips" about 1/8th of an inch thick
• Put all of the plantain chips into a gallon sized plastic bag
• Pour the melted coconut oil into the bad, add 1/2 tsp sea salt, shake to coat all of the chips
• Prepare a large baking sheet with non-stick cooking spray
• Spread the plantain chips in a single layer onto the baking sheet
• Sprinkle with remaining sea salt
• Bake for 20 minutes, remove pan from oven, carefully flip the plantain chips
• Return pan to oven, bake another 15-20 minutes until plantain chips have browned
• While the plantains are baking mix together the remaining ingredients for the dipping sauce
• Serve plantain chips warm with the dipping sauce on the side

SWEET CHILE DIPPING SAUCE

Steps:

• To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.

PLANTAIN CHIPS SAUCE

Steps:

• First, mince the garlic cloves.
• Second, mix all other ingredients together.
• Third, throw all ingredients in a small sauce pan over medium heat.
• Fourth, stir until minced garlic is golden brown and remove from heat.
• Last, spread over hot fresh plantain chips and enjoy.

SWEET CHILE DIPPING SAUCE

Steps:

• Bring water and sugar to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in rice vinegar, salt, and sambal oelek. Cool sauce, then chill, covered, at least 1 hour.