May 042014
 

Mexican food is probably my all time favorite genre of food. I know it is a bold statement, but Mexican food has so much going for it. First of all, avocados can be involved in just about every dish, and this is a great thing. Plus, there’s always a great mix of bold flavors, colors, textures, and ideally an aggressive kick. Obviously, with Cinco de Mayo approaching, I was not going to miss an opportunity to make something fiesta-worthy. After wandering the isles of whole foods with absolutely no game plan, somehow I ended up making these absurdly delicious spicy baked plantain chips with tropical fruit and avocado salsa.
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The plantain chips were very simple, seasoned with olive oil, chili powder, garlic powder, and salt. The salsa was also simple and fresh–a mix of avocado, mango, strawberries, serrano chile, red onion, cilantro, and a squeeze of lime juice. This is the perfect appetizer for your Cinco de Mayo party. Or really any of the days of Mayo. Or Junio or Julio o Agosto. You get it.
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I had never worked with plantains before, but you should know that even though they look like a green banana, they are really more like a potato in flavor and texture. They have a slight sweetness but are very starchy, which is why they make an excellent and super crunchy chip. They don’t peel as easily as a banana, but if you just run a knife down one side through just the skin, you can peel it off relatively easily.
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Nutritional Highlights: This app is definitely a big health improvement from your regular chips and guac. Instead of fried tortilla chips, these are baked with only a little bit of oil. Plantains are high in fiber, vitamin B, A, and C, and potassium. The salsa is also super healthy–with tons of vitamins and antioxidants from mango and salsa, and healthy fat from the avocado. Your favorite guac and salsa at a mexican restaurant may be loaded with salt and leave you bloated and thirsty, but I didn’t even have to add any salt to this salsa, since it was so flavorful on it’s own! Added bonus–this recipe is gluten free and vegan!
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Spicy Baked Plantain Chips with Tropical Fruit and Avocado Salsa
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For the chips:
2 green plantains
2 T olive oil
1 T chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder

For the salsa:
1/2 large mango, chopped
6 strawberries, chopped
1/2 avocado, cubed (or the whole avocado if it’s small)
1 small serrano chile, seeds removed and finely chopped
2 T finely chopped red onion
2 T finely chopped cilantro
Juice from 1/2 lime (or more to taste)

How to make it:
1. Preheat the oven to 400. Using a paring knife, cut a slit down one side of the plantain, just through the skin. Use your fingers to peel off the skin. Slice as thinly as possible on a diagonal, or use a mandolin to make thin chips.
2. Toss the sliced plantains with olive oil and spices. Spray a baking sheet with oil spray and spread the plantains in a single layer. Spray a little additional oil spray on top to help them get crispy and transfer to the oven. Bake for 15 minutes, turning the chips after 8 minutes and watching carefully toward the end as they can easily burn. Once they are browned and crispy, you are good to go!
3. While the chips are baking, make the salsa by simply combining all the ingredients. You can also make this in advance and refrigerate.
4. Let the chips cool and serve along with the salsa. Enjoy!

Note: these are best eaten right away but can be saved a day or two (although they will lose some of their crispiness).
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Feliz Cinco de Mayo, and enjoy this beautiful spring weather :)
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  5 Responses to “Spicy Baked Plantain Chips with Tropical Fruit and Avocado Salsa”

  1. Can’t wait to try out plantains. I’ve been brave enough to try several new foods now because of your wonderful blog. I also feel better because I’m eating healthier and have amazing dishes to share with my friends and family. Don’t ever stop sharing these wonderful experiments of yours :) Thank you!

    • Hi Julie! I’m soooo happy to hear that you’ve tried new foods because of the blog (so have I!). Thanks for reading :)

  2. I LVOE LOVE LOVE plantain chips… this looks delicious!

  3. Has anyone tried to reheat the chips in the oven the next day to recrisp them? If so, any success?

    • I haven’t tried that, but if you let them cool completely they should stay crispy for a few days in an airtight container.

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