I’m just going to go ahead and throw it out there that I am a total sucker for chips. I have a “salty tooth” (if that is such a thing) AND a sweet tooth, so when I heard about plantain chips, I just had to give them a try. They have the crunch and saltiness of a chip, but have an amazing sweetness (they are a fruit, after all)! So with that combo, how can I not love them? And with that, I am making tomatillo salsa with a hint of spice, which makes the perfect snack for any occasion! All of these fresh ingredients are perfect together because they provide crisp texture and a little acid for that extra bite of flavor (thank you, lime juice)!
Let’s start with the tomatillo salsa. Tomatillos are in the nightshade family (like tomatoes), and are very mild and slightly bitter in flavor. They are often used in mild green sauces in Mexican cuisine. Preheat the oven to 400°. Remove the crispy outside shell of the tomatillos and discard. Rinse with water.
Chop them in quarters and add to a baking pan. Drizzle with ½ tsp. canola oil and a pinch of salt.
Roast them at 400 degrees for 8-10 minutes, or until they are blistered and softened. Roasting the tomatillos will bring out the natural sweetness and provide a more robust flavor.
Add them to a blender with the chilies, garlic, cilantro, red onion and remaining salt and blend until you reach your desired consistency (I love chunky salsa, so I don’t let it go too long).
Taste the salsa and make any desired changes (a pinch of salt or a drizzle of honey may be in order). Place in a dish and refrigerate while you make the plantain chips. Moving on to the plantain chips…. Now, I know you are thinking, “Isn’t that a banana?” and that is a great question. It is very similar, and easy to confuse in the grocery store. Plantains are located in the same spot as bananas in our Produce Department, and they are each clearly labeled (thank goodness!). Bananas and plantains are similar in nutritional value, but plantains typically taste and have the texture of a green banana. I recommend grabbing plantains that have turned brown, as they are less bitter; when you roast them, it will bring out the natural sweetness. Peel the plantains and cut them on a diagonal in ¼ inch thick slices.
Place them on a baking sheet, evenly spread apart. Drizzle them with canola oil and dust with salt. Bake them at 400° for 35-40 minutes, flipping at the halfway point.
They should be crispy and browned on the outside, and just a tiny bit soft on the interior. Remove from pan and allow to cool.
Now, I could eat these chips plain because they are THAT delicious, but I am also a huge salsa fan, and I love the sweet and salty goodness of the Roasted Tomatillo Salsa we made. So, I’m pulling that out of the fridge to pair with the chips - Let’s dig in!
Plantain Chips with Roasted Tomatillo Salsa
- 1 lb. fresh tomatillos
- ½ tsp. canola oil
- ½ tsp. salt, divided
- 1-2 serrano chilies
- 2 garlic cloves
- ¼ cup fresh cilantro
- ½ red onion
- 3 large plantains
- 1 tsp. canola oil
- ¼ tsp. salt
- Preheat oven to 400°.
- Remove shell of tomatillos and rinse with water. Chop in quarters and place on a baking pan. Drizzle with ½ tsp. canola oil and a pinch of salt and place in the oven for 8-10 minutes, until tomatillos have blistered and softened.
- Place tomatillos in a blender with chilies, garlic, cilantro, red onion and remaining salt. Blend until desired consistency is reached. Place in refrigerator.
- Peel and chop plantains in ¼ inch thick diagonal pieces. Place on baking sheet and drizzle with canola oil and sprinkle with salt. Place in 400° oven for 35-40 minutes, flipping at the halfway point. Remove from oven when chips have a crispy exterior and have browned. Remove from pan and allow to cool.
- Serve with tomatillo salsa! Enjoy!
Yield: 6 servings
Per Serving*: Calories 140, Total Fat 2g(Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 15g), Protein 2g, Vitamin A 20%, Vitamin C 40%, Calcium 0%, Iron 4%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.