Plantain Chips with Mango Salsa

Ingredients

• 2 large Green Plantains
• 2 cups Coconut Oil
• 1 large Mango
• 0.25 cup Red Onion
• 2 tablespoons Cilantro
• 2 tablespoons Lime Juice
• 0.25 small Scotch Bonnet Pepper
• 1 teaspoon Salt

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

Instructions

1. 1Peel the 2 large green plantains, then thinly slice them into rounds, about 0.3175 cm thick.
2. 2Pour the 2 cups of coconut oil into a large, heavy-bottomed pot and heat it over medium-high heat until it reaches 175°C.
3. 3Carefully add the plantain slices to the hot coconut oil in batches, making sure not to overcrowd the pot. Fry for 2 to 3 minutes per batch, until they are golden brown and crispy. Use a slotted spoon to remove the chips and place them on a plate lined with paper towels to drain.
4. 4While the plantain chips are frying, prepare the salsa: Dice the 1 large mango and place it in a medium bowl. Add the 0.25 cup of red onion, 2 tablespoons of cilantro, and 2 tablespoons of lime juice.
5. 5Finely mince the 0.25 small scotch bonnet pepper and add it to the mango mixture. Stir everything together gently.
6. 6Season the mango salsa with 1 teaspoon of salt and stir once more.
7. 7Serve the crispy plantain chips immediately with the fresh mango salsa on the side.

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