Deliciously crispy green plantain crisps with a sweet, fruity mango salsa and spicy pico de gallo ( a traditional Mexican salsa) are the perfect combination. Plantain crisps are a hugely popular side or snack in Latin America, West Africa and the Caribbean. Interestingly they taste very similar to potatoes and making crisps is just one of the many ways they can be prepared.
A very simple snack to make! Perhaps not the healthiest but incredibly delicious and something you’ll want to make time and time again. It’s ideal for yourself in front of your favourite Netflix show or be generous and make when you have friends over to nibble on.
I adapted Cookie and Kate’s gorgeous recipe for the mango salsa and Epicurious’ spicy offering for the pico de gallo. If you don’t like any of those then guacamole works perfectly well too and I have very easy recipe here.
This has got to be one of the speediest recipes I’ve put together and yet one of the most delicious. Serve the salted green plantain crisps on big platter with mango salsa and pico de gallo.
Green plantain crisps
Green plantain crisps are a classic, moreish and delicious tropical snack or side. They can be eaten on their own, with a sprinkling of sea salt or paired with a fruity salsa or chunky guacamole. Often found as a starter in West African, Latin American and Caribbean cuisines ,they taste very similar to potato crisps and are naturally gluten free. Make a batch and eat them in front of your favourite Netflix show or when you have friends over and want to be fancy!
- 4 medium green plantains
- Groundut oil*
- Sea Salt
For the mango salsa
- 1 medium ripe mango, finely diced
- 1/2 medium red onion, finely diced
- 1 small red pepper, finely diced
- Juice of one lime and zest
- Sea salt to tase
For the pico de gallo
- 2 salad tomatoes, finely diced
- 1/2 medium red onion, finely diced
- 1 medium white onion, finely diced
- 1 small jalapeño or green chilli pepper, finely sliced
- 1/2 juice of 1 lime
- 1/2 tsp sea salt
Make the plantain crisps first. Peel the green plantains, they can be tricky to peel so run them under hot water before slicing. Slice the top and bottom first then peel the skin off.
Slice the plantains thinly into rounds or lengths using a thin knife or mandolin. Heat the oil to 180 – 200C, over a medium heat in a deep pan or wok, using a cooking thermometer. If you don’t have one put the end of a wooden spoon into the oil and if it starts to bubble it should be hot enough.
Add the plantains to the hot oil in small batches and fry until golden brown.
Remove the crisps from the oil and place on paper towels. Sprinkle over sea salt and leave to cool.
For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt.
For the pico de gallo finely dice the tomatoes, onions and jalapeño. Mix together in a bowl and squeeze over lime juice and season with salt.
Serve the green plantain crisps on big platter with the mango salsa and pico de gallo.
*Ensure you use an oil with a high smoking point to prepare the green plantain crisps.
