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Ricette vegane
Plantain Chips with Warm Coriander Dipping Sauce

Plantain Chips with Warm Coriander Dipping Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These homemade plantain crisps offer a delightful crunch and a savoury alternative to traditional potato crisps. Using unripe green plantains ensures a firm texture that fries to a perfect golden finish, while the blend of rapeseed and olive oils provides a light, crisp bite. Paired with a warm coriander dipping sauce, they make for a sophisticated vegan snack that balances earthiness with fresh herbal notes.

This versatile dish is an excellent choice for casual entertaining or as an interesting side for a Caribbean-inspired feast. Not only are they naturally gluten-free and plant-based, but they also provide a satisfyingly salty treat that is far superior to shop-bought versions. Serve them while still slightly warm to enjoy the full aroma of the dipping sauce and the delicate snap of the crisps.

Ingredients for Plantain Chips with Warm Coriander Dipping Sauce

3 large unripe (green) plantains
240ml canola oil
1 cup extra-virgin olive oil
Warm Coriander Dipping Sauce

How to make Plantain Chips with Warm Coriander Dipping Sauce

Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.

Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 177°C over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Coriander Dipping Sauce .

Avvertenza

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