Plantain Chips with Mango Salsa (Shellfish-Free)

Ingredients

• 2 large Green Plantains
• 2 cups Vegetable Oil
• 1/2 tsp Salt
• 1 large Mango
• 1/4 cup Red Onion
• 2 tbsp Cilantro
• 2 tbsp Lime Juice
• 1/2 small Jalapeño

Instructions

1. 1Peel the 2 large Green Plantains, then thinly slice them into rounds about 1/8-inch thick.
2. 2Heat the 2 cups of Vegetable Oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C).
3. 3Carefully add the plantain slices to the hot oil in small batches, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until the slices 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. 4Immediately sprinkle the hot plantain chips with the 1/2 tsp Salt.
5. 5While the plantain chips are frying or draining, prepare the salsa: Dice the 1 large Mango into small cubes. Finely chop the 1/4 cup Red Onion, the 1/2 small Jalapeño (seeds removed if you prefer less heat), and the 2 tbsp Cilantro.
6. 6In a medium bowl, combine the diced mango, chopped red onion, chopped jalapeño, and chopped cilantro. Pour in the 2 tbsp Lime Juice and gently stir everything together to mix well.
7. 7Serve the crispy, salted plantain chips immediately with the fresh mango salsa on the side.

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