These gorgeous chips are a perfect reminder of the flavours of the vibrant world of Latin American. This recipe creates a simple pairing that are a perfect marriage. Crispy plantain chips served alongside a zesty tomato, red onion, red chili, and coriander dip. This dynamic duo promises to tantalize your taste buds with every bite.
Let’s start with the star of the show: plantain chips. Crispy, golden and irresistible, these thinly sliced plantains are fried to perfection. Each one is a satisfying crunch that gives way to a creamy interior. Serve as a snack with a flavourful dip, plantain chips are a beloved staple in Latin American cuisine. They offer a delightful contrast of textures and flavours.
Now, onto the dip. Simply ripe tomatoes, diced red onions, fiery red chilies and fragrant coriander together in a blend of colours and tastes. It’s so good, nothing is every left over. The tomatoes bring a burst of sweetness, while the red onions add a subtle crunch and pungent flavour. The red chilies provide a fiery kick that awakens the senses, balanced by the fresh and citrusy notes of coriander. Together, these ingredients create a vibrant and refreshing dip that perfectly complements the richness of the plantain chips.
As you dip a crispy plantain chip into the amazing dip, you’re taste buds start a vibrant Salsa dancing, waiting for the next bite. The sweetness of the plantains is enhanced by the tangy acidity of the tomatoes. All the while the heat from the chilies lingers on your tongue, leaving a pleasant warmth. Each bites beckons you to take another dip.
This pairing of plantain chips and tomato, red onion, chili and coriander dip is not only delicious but also versatile. Whether you’re entertaining guests at a summer barbecue, enjoying a casual picnic in the park, or simply treating yourself to a savoury snack at home, this dynamic duo is sure to delight and impress.
So why not elevate your snacking experience with this irresistible combination of flavours? Whip up a batch of crispy plantain chips, prepare a bowl of zesty dip, and embark on a culinary journey to Latin America without ever leaving your kitchen. With each crunchy bite and tangy dip, you’ll savour the vibrant and intoxicating flavours of the tropics, one delicious mouthful at a time.
Plantain Chips
Swap a packet of crisps for this healthier and delicious snack option. Add a little pinch of cayenne pepper for extra heat and when served with the dip is a meal in its own right.
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Add to CollectionServings: 4 Portions
Calories: 169kcal
Ingredients
- 2 large tomatoes ripe/skinned/deseeded
- 1 small red onion finely chopped
- 2 rings pineapple finely chopped
- 1 medium red chilli deseeded and finely chopped
- 2 tbsp coriander cilantro/chop
- 1 large lime juice only
- ½ tsp Jerk seasoning
- 2 medium plantains green
- 2 tsp sunflower oil
- ½ tsp garlic salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 pinch cayenne optional
Instructions
- Preheat the oven to 190°C/170°C fan oven/gas 5.
- Line a large baking tray with non-stick baking paper.
- Mash half of the tomatoes with a fork and spoon into a bowl. Roughly chop the remaining tomatoes and add to the bowl with the red onion, pineapple, chilli, coriander, lime juice to taste and Jerk seasoning. Stir well until combined.2 large tomatoes, 1 small red onion, 2 rings pineapple, 1 medium red chilli, 2 tbsp coriander, 1 large lime, ½ tsp Jerk seasoning
- Chill for 20 minutes to allow the flavours to mature.
- Peel the plantains and slice 1/8-inch thick. Toss in the oil, garlic granules and black pepper and spread in a single layer onto the prepared baking tray.2 medium plantains, 2 tsp sunflower oil, ½ tsp garlic salt, ½ tsp garlic powder, ½ tsp black pepper
- Bake for 15–18 minutes until completely baked and cooked.
- Allow to cool and sprinkle with the cayenne pepper, if liked.1 pinch cayenne
Nutrition
Calories: 169kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 308mg | Potassium: 803mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2030IU | Vitamin C: 58mg | Calcium: 40mg | Iron: 2mg
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