Plantain Chips With Mango Salsa: A Tropical Treat

The first time I had plantain chips, I was backpacking through Costa Rica. A street vendor was frying them up fresh, and the sweet, starchy aroma filled the air. He served them with a simple black bean salsa, and the combination was pure magic. It was the perfect snack after a long day of hiking, and I’ve been hooked ever since. While I love a classic savory pairing, I wanted to recreate that vacation feeling with a slightly sweeter twist, hence this mango salsa. This recipe is my attempt to capture that same tropical vibe, with crispy, golden plantain chips paired with a vibrant, fruity mango salsa. Each bite is a little taste of paradise.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Vegan, Gluten-Free

Ingredients

For the Salsa:

• 2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
• 1 scallion, thinly sliced
• 1 serrano chili, minced
• 3 tablespoons red onions, minced
• 1/2 cup cilantro, chopped
• 1/2 teaspoon garlic salt
• 1 lime, juice of

For the Chips:

• Vegetable oil, for frying
• 2 plantains, preferably green or slightly yellow
• Kosher salt, to taste

Equipment Needed

• Small bowl
• Plastic wrap
• Pairing knife
• Mandoline (optional, but highly recommended)
• Heavy pot or deep fryer
• Slotted spoon or spider
• Paper towel-lined plate

Instructions

1. First, prepare the mango salsa. In a small bowl, combine the diced mangoes, sliced scallion, minced serrano chili, minced red onions, and chopped cilantro.

2. Add the garlic salt and the juice of one lime to the salsa.

3. Gently toss all the ingredients together to ensure they are evenly coated with the lime juice and garlic salt.

4. Cover the bowl with plastic wrap and refrigerate the mango salsa until you’re ready to serve. This allows the flavors to meld together beautifully.

5. While the salsa chills, prepare the plantain chips. Carefully remove the peel from the plantains. A helpful trick is to score the peel lengthwise with a pairing knife before attempting to peel it off. This makes the process much easier.

6. Using a mandoline, thinly slice the plantains on the diagonal. The thinner you slice the plantains, the crispier the chips will be. If you don’t have a mandoline, you can use a sharp knife, but be sure to slice the plantains as thinly and uniformly as possible. Consistent thickness is key for even cooking.

7. Fill a heavy pot with about 1 inch of vegetable oil. Ensure you’re using a pot that can safely handle high heat and a good amount of oil.

8. Heat the vegetable oil on medium-high heat to 360 degrees Fahrenheit. Use a thermometer to monitor the oil temperature for best results. If you don’t have a thermometer, you can test the oil by dropping a small piece of plantain into the oil; if it sizzles and floats to the top, the oil is ready.

9. Carefully add the plantain slices to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chips.

10. Fry the plantain chips until they are golden brown and crisped, about 2-3 minutes per batch.

11. Remove the fried plantain chips from the oil using a slotted spoon or spider and transfer them to a paper towel-lined plate to drain excess oil.

12. Immediately sprinkle the hot plantain chips with kosher salt to taste. Salting them while they are hot allows the salt to adhere better.

13. Repeat the frying process with the remaining plantain slices.

14. Once all of the plantain chips have been fried and salted, transfer them to a serving plate and serve immediately with the chilled mango salsa. The contrast between the warm, crispy chips and the cool, refreshing salsa is delightful.

Expert Tips & Tricks

• For extra crispy chips, consider double frying. After the initial fry, let the chips cool slightly, then fry them again for a minute or two until they are deeply golden.
• If your mango salsa is too spicy, add a touch of honey or agave nectar to balance the heat.
• To prevent the plantain chips from sticking together while frying, make sure the oil is hot enough and avoid overcrowding the pot.
• You can use different types of plantains for varying sweetness levels. Green plantains will yield the most savory chips, while yellow plantains will be slightly sweeter. Very ripe, black plantains are best for maduros (sweet fried plantains).
• If you don’t have vegetable oil, peanut oil or canola oil will also work well for frying. Avoid using olive oil, as it has a lower smoke point.

Serving & Storage Suggestions

Serve the plantain chips immediately after frying for the best texture. The mango salsa can be made a day in advance and stored in the refrigerator. Store any leftover plantain chips in an airtight container at room temperature. They will stay crispy for about 2-3 days, but they are best enjoyed fresh. You can reheat slightly softened chips in a 350°F (175°C) oven for a few minutes to restore some crispness. However, they will never be quite as good as freshly fried. Do not freeze the chips, as they will lose their crispness. The mango salsa is best consumed within 2-3 days of making it.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	20g	–
Protein	2g	4%

Variations & Substitutions

• Spicy Mango Salsa: For an extra kick, add more serrano chili or a pinch of cayenne pepper to the salsa.
• Fruity Mango Salsa: Incorporate other tropical fruits like pineapple or papaya into the salsa for added sweetness and texture.
• Herbaceous Salsa: Try adding mint or basil to the salsa for a different flavor profile.
• Savory Plantain Chips: Sprinkle the chips with a blend of savory spices like cumin, chili powder, and smoked paprika instead of salt.
• Sweet Plantain Chips: Dust the chips with cinnamon sugar after frying for a dessert-like treat.
• Baked Plantain Chips: For a healthier option, brush the plantain slices with oil and bake them at 350°F (175°C) until crispy, flipping halfway through. Note that baked chips will not be as crispy as fried chips.

FAQs (Frequently Asked Questions)

Q: Can I use yellow plantains instead of green plantains?
A: Yes, you can! Yellow plantains will result in a slightly sweeter chip. Just be mindful that they may brown faster while frying.

Q: How can I prevent the plantain chips from getting soggy?
A: Make sure the oil is hot enough (360°F) and don’t overcrowd the pot. Frying in batches helps maintain the oil temperature.

Q: Can I make the mango salsa ahead of time?
A: Absolutely! Making the salsa a few hours in advance allows the flavors to meld together beautifully. Store it in the refrigerator until ready to serve.

Q: What if I don’t have a mandoline?
A: A mandoline is highly recommended for achieving thin, uniform slices, but you can use a very sharp knife and a steady hand to slice the plantains as thinly as possible.

Q: How do I store leftover plantain chips?
A: Store leftover chips in an airtight container at room temperature. They will stay crispy for about 2-3 days, but are best enjoyed fresh.

Final Thoughts

I hope this recipe inspires you to bring a little bit of the tropics into your kitchen. These plantain chips with mango salsa are perfect for parties, snacks, or a simple weeknight treat. Don’t be afraid to experiment with the salsa and add your own personal touch. I’d love to hear what you think, so please share your feedback and any variations you try. Serve these chips alongside grilled fish tacos or as a vibrant addition to a summer barbecue. Enjoy!