Plantain Chips with a Tropical Fruit Salsa - MIC Food
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Plantain Chips with a Tropical Fruit Salsa

Plantain Chips with a Tropical Fruit Salsa

Yields1 Serving
Total Time30 mins

 

 

Ingredients
 Big Banana® Plantain Chips
 Tropical Fruit Salsa
For the Plantain Chips
 1 lb BIG BANANA® Plantain Chips
 Salt to taste
For the Tropical Fruit Salsa
 1 cup finely diced firm, ripe mango (1 to 2 peeled and pitted mangoes)
 5 ½ cups finely diced pineapple (about ½ pineapple, peeled and cored)
 1 cup finely diced jicama
 1 cup cucumber, peeled and diced
 2 tbsp jalapeno, finely chopped jalapeno (seeds removed)
 1 garlic clove, minced
 3 tbsp red onion, finely-chopped red onion
 4 tbsp lime juice, freshly squeezed lime juice
 ¼ tsp kosher salt
 2 tbsp mint leaves, finely-chopped
 ¼ cup fresh cilantro, finely chopped
For the Plantain Chips
1

1. Heat oil in deep fryer to 350° F.
2. Place the chips in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain chips until golden brown, 3 to 4 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

For the Tropical Fruit Salsa
2

1. Combine all the ingredients together in a large bowl, stirring well.
2. Serve or place salsa in an airtight container and store for up to 3 days in the
fridge.

Ingredients

Ingredients
 Big Banana® Plantain Chips
 Tropical Fruit Salsa
For the Plantain Chips
 1 lb BIG BANANA® Plantain Chips
 Salt to taste
For the Tropical Fruit Salsa
 1 cup finely diced firm, ripe mango (1 to 2 peeled and pitted mangoes)
 5 ½ cups finely diced pineapple (about ½ pineapple, peeled and cored)
 1 cup finely diced jicama
 1 cup cucumber, peeled and diced
 2 tbsp jalapeno, finely chopped jalapeno (seeds removed)
 1 garlic clove, minced
 3 tbsp red onion, finely-chopped red onion
 4 tbsp lime juice, freshly squeezed lime juice
 ¼ tsp kosher salt
 2 tbsp mint leaves, finely-chopped
 ¼ cup fresh cilantro, finely chopped

Directions

For the Plantain Chips
1

1. Heat oil in deep fryer to 350° F.
2. Place the chips in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain chips until golden brown, 3 to 4 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

For the Tropical Fruit Salsa
2

1. Combine all the ingredients together in a large bowl, stirring well.
2. Serve or place salsa in an airtight container and store for up to 3 days in the
fridge.

Plantain Chips with a Tropical Fruit Salsa


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