Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa. Plantain chips offer you an exotic change of pace from normal chips.
What You Need
Original recipe yields 24 servings
1 cup finely chopped jicama
1/2 cup finely chopped red pepper s
1 jalapeño pepper, seeded, finely chopped
2 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 small avocado, chopped
1 cup oil
2 green plantain s, each cut into 12 slices
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.