Best 3 Crispy Plantain Chips With Sweet Chile Dipping Sauce Recipes

Tantalize your taste buds with our crispy plantain chips, a delightful snack or side dish that bursts with flavor. These chips are crafted from ripe plantains, sliced thinly and fried to perfection, resulting in a crispy texture and a naturally sweet taste. Accompanying these delectable chips is a sweet chile dipping sauce, a harmonious blend of sweet and tangy flavors that perfectly complements the plantains. Indulge in this culinary delight, whether as a standalone snack or paired with your favorite dishes. Prepare to embark on a taste sensation with our crispy plantain chips and sweet chile dipping sauce.

In addition to the classic plantain chips and sweet chile dipping sauce, this article also features a tantalizing array of variations to suit diverse preferences. Discover the irresistible plantain chips with garlic and herb dipping sauce, a savory combination that adds a touch of aromatic complexity. For those who crave a spicy kick, the plantain chips with spicy tomato salsa are a must-try, offering a fiery burst of flavor. And for those with a sweet tooth, the plantain chips with dulce de leche dipping sauce provide a decadent treat that satisfies any craving. With such a diverse selection of recipes, this article caters to every palate, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

BAKED PLANTAIN CHIPS WITH CREAMY CHILI DIP

Baked Plantain Chips with Creamy Chili Dip image

These Baked Plantain Chips with Creamy Chili Dip are a great alternative to fries or potato chips! Baked with coconut oil and salt, they are sweet and savory, and great for dipping!

Provided by Sprinkles & Sea Salt

Number Of Ingredients 9

Ingredients

2 large, ripe plantains
2 tbsp coconut oil, melted
1 tsp sea salt, divided
1/4 cup sour cream
1/4 cup mayo
1/8 tsp salt
1/2 tsp chili powder
2 tsp lime juice
Pinch of cayenne

Steps:

Preheat oven to 400°F
Remove peel from the plantains
Slice them horizontally into small "chips" about 1/8th of an inch thick
Put all of the plantain chips into a gallon sized plastic bag
Pour the melted coconut oil into the bad, add 1/2 tsp sea salt, shake to coat all of the chips
Prepare a large baking sheet with non-stick cooking spray
Spread the plantain chips in a single layer onto the baking sheet
Sprinkle with remaining sea salt
Bake for 20 minutes, remove pan from oven, carefully flip the plantain chips
Return pan to oven, bake another 15-20 minutes until plantain chips have browned
While the plantains are baking mix together the remaining ingredients for the dipping sauce
Serve plantain chips warm with the dipping sauce on the side

Nutrition Facts : ServingSize 1 cup, Calories 260 calories, Sugar 0.4 g, Sodium 719.2 mg, Fat 23.4 g, SaturatedFat 9.7 g, TransFat 0.1 g, Carbohydrate 11 g, Fiber 0.8 g, Protein 1.6 g, Cholesterol 10.8 mg

SWEET CHILE DIPPING SAUCE

Sweet Chile Dipping Sauce image

Provided by Andy Ricker

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1/2 cup water
6 tablespoons distilled white vinegar, preferably a Thai brand
1 cup sugar
1 teaspoon kosher salt
7 red Thai chiles, fresh or freshly frozen, or canned pickled Thai red chiles
8 cloves garlic, smashed and peeled

Steps:

To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Provided by Sarah Kirnon

Categories Appetizer snack Plantain Sour Cream Mango Lime Hot Pepper Chile Pepper Deep-Fry Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian

Yield 6 servings

Number Of Ingredients 19

Ingredients

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

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.

Tips:

For perfectly crispy plantain chips, use green plantains. Green plantains have a higher starch content, which results in a crispier chip.
Slice the plantains thinly and evenly. This will help them cook evenly and prevent them from burning.
Use a large skillet or griddle to cook the plantain chips. This will give them plenty of room to spread out and cook evenly.
Heat the oil over medium-high heat before adding the plantain chips. This will help them crisp up quickly and evenly.
Cook the plantain chips in batches, if necessary. Don't overcrowd the skillet or griddle, or the chips will not cook evenly.
Drain the plantain chips on paper towels to remove any excess oil.
Serve the plantain chips immediately with your favorite dipping sauce.

Conclusion:

Crispy plantain chips are a delicious and versatile snack that can be enjoyed on their own or with a variety of dipping sauces. They are a great way to use up leftover plantains and are a healthy alternative to potato chips.