Prep 30 mins
Cook 0 mins
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.
- 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)
- In a medium skillet, heat olive oil over medium heat, and saute onion about 2 minutes, stirring frequently.
- Add ginger, zest, and jalapeno and saute 45 seconds longer, stirring constantly. Transfer mixture to a small bowl and set aside.
- 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.
- 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.
- Saute in batches until browned, turning once, about 3 minutes total.
- Scrape excess panko crumbs and add a tablespoon of oil between each batch if necessary.
- When all plantains are cooked, return to pan and toss with the onion mixture. Serve warm.