Plantain Chips Sauce Food

CRISPY PLANTAIN CHIPS WITH SWEET CHILE DIPPING SAUCE

Steps:

• For the dipping sauce: Add the sugar and 1/2 cup water to a medium pot over high heat and bring to a boil. Meanwhile, in a food processor combine the sambal, rice wine vinegar, soy sauce, lime zest and juice, chile de arbol, garlic, Fresno chiles and ginger. Process until well chopped up. Once the sugar mixture has turned a caramel color, remove from the heat and carefully dump in the chopped aromatics; take care as the hot caramel will bubble up and steam. Stir the caramel well to mix in the aromatics, then return to the heat. Mix the cornstarch with 2 tablespoons water to create a slurry; stir into the sauce. Simmer until thickened to the consistency of ketchup. Cool before serving. (Makes 2 cups.)
• For the plantain chips: Heat the oil to 350 degrees F in a large Dutch oven. While the oil is heating up, trim the ends of the plantains and then slice lengthwise into thin (about 1/16-inch thick) planks using a mandoline. In small batches to avoid overcrowding, fry the plantain planks until golden brown and crispy, 3 to 4 minutes. Gently move the plantains around in the oil as they fry--this helps them crisp up. Drain on paper towels or a cooling rack set over a baking sheet. Sprinkle the chips immediately with the salt and smoked paprika. Serve with the sweet chile dipping sauce.

SPICED PLANTAIN CHIPS WITH MINT GARLIC SAUCE

Steps:

• For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth.
• For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F.
• Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend.
• Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick.
• Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture.
• Serve the chips with the dipping sauce.

PLANTAIN CHIPS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE

Steps:

• Gather the ingredients.
• Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
• Cut the ends from each plantain and peel the them while the oil is heating.
• Cut the plantains into 3/4-inch slices.
• Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
• Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

PLANTAIN CHIPS (PLATANUTRES)

Steps:

• Peel plantain, and diagonally cut into 1/8 inch slices.
• Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
• Cover and let stand 30 minutes.
• Drain plantain slices well, and pat dry.
• Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
• Drain well on paper towels.
• Mash each plantain slice with the bottom of a glass cup.
• Pour oil to depth of 2-inches; heat till good and hot.
• Fry plantains, a few at a time, until golden brown; drain on paper towels.
• Serve plantain chips with Plantain Dip.
• Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
• Chill at least 2 hours.
• Shake just before serving.
• Yield: 1/2 cup.

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Steps:

• Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
• Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
• Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
• Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
• With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
• Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.

PLANTAIN CHIPS SAUCE

Steps:

• First, mince the garlic cloves.
• Second, mix all other ingredients together.
• Third, throw all ingredients in a small sauce pan over medium heat.
• Fourth, stir until minced garlic is golden brown and remove from heat.
• Last, spread over hot fresh plantain chips and enjoy.