Dairy-Free Plantain Chips with Mojo
Crispy plantain chips served with a zesty, dairy-free mojo dipping sauce.
Ingredients
- 3 large Green plantains
- 3 cups Vegetable oil
- 1 tsp Salt
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 4 cloves Garlic, minced
- 0.25 cup Olive oil
- 1 tsp Oregano
- 0.5 tsp Cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the plantains and slice them thinly using a mandoline or knife.
- 2Heat vegetable oil in a large pot or deep fryer to 175°C.
- 3Fry the plantain slices in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle with salt.
- 4Prepare the mojo: In a small saucepan, combine orange juice, lime juice, garlic, olive oil, oregano, cumin, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and let cool slightly.
- 5Serve the plantain chips with the mojo dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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