Recipe courtesy of Sunny Anderson
Sunny's Easy Plantain Planks with Mango and Peach Salsa
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- Level: Intermediate
- Total: 1 hr 25 min (includes chilling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1162
- Total Fat
- 81 g
- Saturated Fat
- 13 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 13 g
- Sugar
- 71 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1330 mg
Plantain chips and mango salsa always remind me of a Caribbean vacation. I brought the vibes home and added some peach and a spin on the plain plantain chips I've been served that makes them craveable even without the salsa. If you can't make planks, slicing rounds or ovals on the bias are just as tasty.
- Level: Intermediate
- Total: 1 hr 25 min (includes chilling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1162
- Total Fat
- 81 g
- Saturated Fat
- 13 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 13 g
- Sugar
- 71 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1330 mg
Ingredients
Salsa:
Chips:
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Directions
Special equipment:
a deep-fry thermometer- For the salsa: In a bowl, stir together the peaches, mangoes, jalapeño, red onion, cilantro, oil, lime juice, hot sauce, a pinch of salt and a few grinds of pepper. Refrigerate at least 1 hour before serving, tossing 30 minutes into the chill time.
- For the chips: Bring 4 inches oil to 375 degrees F.
- Place the plantains on their sides and use a vegetable peeler to make 1/8-inch-thin slices along the length. (You can also use a mandoline, but you may need to cut the plantains in half to make it easier.) Drop the planks in the oil in batches and fry until they are a light golden color and crisp, about 4 minutes. Season with salt immediately when removed to a tray lined with a wire rack or plate lined with paper towel. Spritz with lime and hit with a sprinkle of chili powder.
- Serve the chips with the salsa.
