Mango Habanero Salsa with Plantain Chips

Ingredients

• 2 large Mango, diced
• 0.5 pepper Habanero pepper, finely minced (remove seeds for less heat)
• 0.5 cup Red onion, finely diced
• 0.5 cup Red bell pepper, finely diced
• 0.25 cup Cilantro, chopped
• 2 tbsp Lime juice
• 0.25 tsp Salt
• 2 large Plantains, green
• 2 tbsp Avocado oil or coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Peel the 2 large plantains and slice them thinly into rounds, about 0.3175 cm thick. Place the plantain slices on a baking sheet and toss them with the 2 tbsp of avocado oil or coconut oil and a pinch of the 0.25 tsp salt. Arrange the plantain slices in a single layer so they are not touching.
3. 3Bake the plantain slices for 10-12 minutes. Flip each slice over and bake for another 8-10 minutes, or until they are golden brown and crispy. Keep an eye on them as they can brown quickly.
4. 4While the plantain chips are baking, prepare the salsa. In a medium bowl, combine the 2 large mangoes (diced), the 0.5 habanero pepper (finely minced, seeds removed for less heat), the 0.5 cup red onion (finely diced), the 0.5 cup red bell pepper (finely diced), the 0.25 cup cilantro (chopped), the 2 tbsp lime juice, and the remaining 0.25 tsp salt.
5. 5Stir all the salsa ingredients together until well combined. Taste and add a little more salt or lime juice if needed.
6. 6Once the plantain chips are golden brown and crispy, remove them from the oven. Let the chips cool slightly on the baking sheet.
7. 7Serve the mango habanero salsa with the baked plantain chips.

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