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Plantain Chips with Jicama and Avocado Salsa

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24 servings

Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa.

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What You Need

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Make It

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  • Combine first 5 ingredients in medium bowl; gently stir in avocados.
  • Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
  • Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
  • Sprinkle plantain chips with cheese. Serve with salsa.

How to Flatten Plantains

Place cooked plantain slices between 2 sheets of plastic wrap; press with back of plate until flattened to desired thickness.

Food Facts

These plantain chips, also known as "tostones," are great served with your favorite main dish, or hot cooked rice or beans.

How to Easily Remove Plantain Peels

To easily remove the peels from the plantains, simply soak them in hot tap water for 10 min. Then peel and use as directed.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 50
Total fat 3g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 35mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 4g
Protein 1g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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