There is something totally addictive about this recipe’s combinations of textures and flavors. As you probably know, mangos are my all-time favorite tropical fruit and have been since I was a kid. They are pure perfection, which is why this is one of my favorite salsa recipes. In fact, just when I thought nothing beats a fresh-cut mango fresh off the tree, I tried dipping some crisp plantain chips in this mango salsa with creamy avocado, jalapenos, and onions crunchy plantain chips, and just…wow! Who knew perfection could be improved upon? It is hard to pass up something as good as this.
Recipe Ingredients
How to Make Plantain Chips and Mango Avocado Salsa
Prepare the Plantains
Peel – Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain and remove the peel. (Photos 1-2)Slice the plantains thinly. (Photo 3)Toss the plantain slices with salt, pepper, and paprika.
Baked Plantains
Preheat the oven to 400°F/205℃. Line baking sheets with foil and coat with cooking spray.Place the plantain slices on the baking sheets in a single layer, spraying them lightly with canola oil. (Photo 5)Bake for 12-20 minutes until they are golden brown, turning the slices over after about 8 minutes. (Photo 7)Serve – Store in a sealed container or serve with salsa.
Fried Plantains
Heat up a large frying pan or cast-iron skillet with a ½ inch of oil on medium-high heat.Fry the plantain slices in batches, turning once, until golden brown, for about 5 minutes. (Photo 6)Finish – Use a slotted spoon to transfer the fried plantains out of the pan and drain them on paper towels. (Photo 8)Serve – Store in a sealed container or serve with salsa.
Mango Avocado Salsa
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make this recipe a day ahead of time, no problem. Simply let the chips cool a bit and then store them in an airtight container. They’ll stay fresh for 5 days. As for the salsa, keep it in an airtight container in the fridge until you are ready to serve. It will keep 3-5 days.
Serving and Storage Instructions
You can serve plantain chips piping hot fresh out of the oven or at room temperature, either way works. As for the salsa, you can serve it at room temperature, right after you finish making it, or chilled. Again, it just depends on your taste.
What Goes with Plantain Chips and Mango Salsa
I love to eat this snack with a big glass of mango juice because you can never have too much mango. 😜 But really, any refreshing drink would go great with this chips and dip recipe. Try it with a pina colada, tropical sangria, or a fresh juice, like my Jamaican carrot juice. So delicious! 🤩
More Scrumptious Plantain Recipes to Try
TostonesPiononoFried Plantains with Poulet DGBaked Plantain FrittataPastelon (Plantian Lasagna)
Conclusion
Plantain chips are the perfect snack even if you’re on a gluten-free or paleo diet. What salsa do you plan on pairing with this delightfully crunchy chip? I’d love to know and can’t wait to read your comment. [adthrive-in-post-video-player video-id=”Jj5kR5AT” upload-date=”2019-11-12T03:01:02.000Z” name=”Plantain Chips” description=”Plantain Chips – Crispy, crunchy and addictive fried or baked plantain chips paired with sweet tango mango avocado salsa for a wonderful late night snack time or as appetizers!”] This post was first published in March 2013 and has been updated with additional tips, new photos, and a video.
