Plantain Chips with Roasted Tomatillo Salsa
- 1 lb. fresh tomatillos, husks removed and quartered
- Canola oil
- ½ tsp. salt, divided
- 1-2 serrano chilies
- 2 garlic cloves
- ¼ cup fresh cilantro
- ½ red onion
- 3 large plantains, peeled and cut into ¼-inch thick slices
Directions1. Preheat oven to 400°F. 1. Place quartered tomatillos 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. 1. Place tomatillos in a blender with chilies, garlic, cilantro, red onion and remaining salt. Blend until desired consistency is reached. Place in refrigerator. 1. Place plantains on baking sheet and drizzle with canola oil and sprinkle with salt. Bake 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. 1. Serve with tomatillo salsa. Enjoy!
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.
Serves: 6 servingsGluten Free Summer Dairy Free Vegetarian Winter Game Day Fall Vegan Snack Hispanic Appetizer Spring Baking