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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was in the local paper. There are a few other plantain chip recipes but none seemed quite like this one. The plantain skin should be green to yellow-beige in color. Ingredients:
1 tablespoon olive oil |
2 teaspoons yellow onions, minced |
2 -3 teaspoons fresh ginger, minced |
3 ounces limes, zest of (or lemon) |
4 -5 teaspoons fresh lime juice (or lemon) |
1 -2 teaspoon jalapeno, minced |
1 1/2 lbs plantains, peeled and sliced 1/4 inch thick |
2 tablespoons butter, melted |
1/2 cup panko breadcrumbs |
4 tablespoons vegetable oil |
coarse salt (optional) |
Directions:
1. In a medium skillet, heat olive oil over medium heat, and saute onion about 2 minutes, stirring frequently.
2. Add ginger, zest, and jalapeno and saute 45 seconds longer, stirring constantly. Transfer mixture to a small bowl and set aside.
3. In another bowl, sprinkle juice over the plantains and mix well; drizzle with butter. Add panko crumbs and toss to coat. Turn out onto a baking sheet covered with paper towels.
4. Add 2 tablespoons vegetable oil to the skillet and heat to medium-high. Place plantains in skillet and if desired, sprinkle salt lightly over plantains.
5. Saute in batches until browned, turning once, about 3 minutes total.
6. Scrape excess panko crumbs and add a tablespoon of oil between each batch if necessary.
7. When all plantains are cooked, return to pan and toss with the onion mixture. Serve warm.
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