Spicy Plantain Chips (Matoke) with Avocado Dip

Ingredients

• 2 large Green Plantains (Matoke)
• 2 cups Vegetable Oil, for frying
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 2 ripe Avocado
• 1 tablespoon Lime Juice
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Red Onion, minced

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

Instructions

1. 1Peel the 2 large Green Plantains (Matoke). Slice them very thinly, about 0.1588 cm thick, using a mandoline or a sharp knife.
2. 2Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C.
3. 3Carefully add a single layer of the sliced plantains to the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per batch, or until the slices are golden brown and crispy. You will hear them sizzling steadily. Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain.
4. 4While the plantain chips are still warm, immediately sprinkle them evenly with the 1/4 teaspoon Cayenne Pepper, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Powder, and 1/4 teaspoon Salt. Toss gently to coat.
5. 5While the chips are cooling, prepare the avocado dip. Halve the 2 ripe Avocados, remove the pits, and scoop the flesh into a medium-sized bowl.
6. 6Add the 1 tablespoon Lime Juice, 2 tablespoons chopped Cilantro, and 1 tablespoon minced Red Onion to the bowl with the avocado. Mash everything together with a fork until well combined and mostly smooth, leaving some small chunks if desired.
7. 7Serve the seasoned spicy plantain chips immediately with the avocado dip on the side.

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