Plantain Chips With Mango Salsa

I've had fried plantains many times, but recently I was at an ethnic restaurant where the plantain chips were thin and crunchy like potato chips. They were delicious-- I just had to run home and figure out how to make them! I serve mine up with mango salsa, for an extra kick of island flavor!

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the salsa

• 2  cups  diced mangoes (about 2 medium, in 1/2 inch dice)
• 1  scallion, thinly sliced
• 1  serrano chili, minced
• 3  tablespoons red onions, minced
• 1⁄2 cup cilantro
• 1⁄2 teaspoon  garlic salt
• 1  lime, juice of

• For the chips

•  vegetable oil, for frying
• 2  plantains
•  kosher salt

Directions

1. Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
2. Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
3. Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
4. Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
5. Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.