It’s time to rev up your snack game by trying this super easy, savory, Caribbean snack. All that’s needed are a few simple ingredients and you’re on the way to delicious Caribbean style chips and dip!
To get nice crunchy plantain chips you want to buy a green plantain. Green plantains are wonderful for frying just as you would fry potato’s for fries. But, what stands out for this simple snack is the beautiful dip better known as mango sour. The mango sour compliments the plantain chips in a luscious way with a tangy, hint of spice, and savory taste wrapped up in one. My taste buds were having a carnival in my mouth, speaking of carnival I’m sure it’s carnival time somewhere.All you need to get these plantain chips rolling are;
- Grape-seed oil for frying
- A blender for pulsing the mango mix
- A frying pan
Doesn’t get any more simple than that, and for the ingredients all you will need is;
- Scotch bonnet pepper
- Cumin powder
- Green plantains
A whopping 7 ingredients that’s all! I love a good complex recipe but every now and then you need a quick, tasty, and simple recipe in your kitchen arsenal. Now, to make this recipe even more simple you can purchase the plantain chip already made and just prepare the mango sour. It wont be as fun as frying your own plantain chips, but it’s still an option. And you can find bagged plantain chips in most grocery stores in the “ethnic” food aisle.
This Caribbean snack derived from the island of Guyana where the people are beautiful and the food is top-notch. Guyana is most definitely on my list of places to visit, but for now I’ll enjoy a piece of the Guyanese culture for my snack.
Enjoy this simple recipe and let me know how you fancied it in the comment s. I would love to see how you prepared this dish so be sure to hash tag #bonitaapplecrumb on Instagram when you try it!
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Easy Fried Plantain Chips and Mango SourPrint Recipe
- 3 Green Plantains sliced thin
- 1/2 cup or more of Grape-seed oil for frying (about 2 inches of oil)
- Sea salt to taste
- FOR MANGO SOUR
- 2 green mango's peeled and diced
- 3 garlic cloves
- 2 Teaspoons of Scotch bonnet pepper sauce (or more if you like spicy)
- 1/2 teaspoon of sea salt
- 1 teaspoon of cumin
- 2/3 cup of water or enough to cover the mangos
In a medium sauce pan on medium-high heat you will add diced mango's, garlic, pepper sauce, salt, and cumin.
Allow the mango mix to come to a simmer, and let simmer uncovered for 15 minutes or until mango's are softened.
Add mango mixture to a blender and pulse a few times until smooth in consistency. Set aside.
Heat Grape-seed oil in a frying pan, as soon as oil is hot add the sliced green plantains
Fry them until golden about 3-5 minutes
Drain onto paper towels and sprinkle with sea-salt
Enjoy with the mango sour as a dip.
The mango sour can be stored in the fridge in a tight lid container for 5 days, and even longer in the freezer.