Plantain Chips with Citrus Guacamole Recipe

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Plantain Chips with Citrus Guacamole Recipe

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Our home economists offer their version of plantain chips, a popular side dish in Cuba. They're not only great tasting, but they're more nutritious than potato chips.—Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 3 medium ripe avocados, peeled
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon each lemon, lime and orange juice
  • 1-1/2 teaspoons salt, divided
  • 3 green plantains
  • Oil for deep-fat frying
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Directions

In a small bowl, mash avocados with jalapeno, juices and 1/2 teaspoon salt; set aside.
Peel plantains. With a mandoline or vegetable peeler, cut plantains lengthwise into thin slices. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until golden brown, turning often. Drain on paper towels.
Combine the cumin, cayenne and remaining salt; sprinkle over chips. Serve with guacamole. Yield: 9 cups chips (2 cups guacamole).
Editor's Note: If plantains are not available, substitute green bananas and use a mandoline for slicing rather than a vegetable peeler. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Originally published as Plantain Chips with Citrus Guacamole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p232

Nutritional Facts

1 each: 168 calories, 11g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 1g protein.

  • 3 medium ripe avocados, peeled
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon each lemon, lime and orange juice
  • 1-1/2 teaspoons salt, divided
  • 3 green plantains
  • Oil for deep-fat frying
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  1. In a small bowl, mash avocados with jalapeno, juices and 1/2 teaspoon salt; set aside.
  2. Peel plantains. With a mandoline or vegetable peeler, cut plantains lengthwise into thin slices. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until golden brown, turning often. Drain on paper towels.
  3. Combine the cumin, cayenne and remaining salt; sprinkle over chips. Serve with guacamole. Yield: 9 cups chips (2 cups guacamole).
Editor's Note: If plantains are not available, substitute green bananas and use a mandoline for slicing rather than a vegetable peeler. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Originally published as Plantain Chips with Citrus Guacamole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p232

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