Sweet Potato and Plantain Chips with Aji Amarillo Dip (Egg-Free)

Ingredients

• 2 medium Sweet Potatoes
• 2 item Plantains, green
• 2 cups Vegetable Oil
• 1/2 tsp Salt
• 1/2 cup Cashews, soaked in hot water for 30 minutes
• 2 tbsp Aji Amarillo Paste
• 2 tbsp Lime Juice
• 1/4 cup Water

Instructions

1. 1Peel the 2 medium sweet potatoes and the 2 green plantains. Slice them very thinly, about 1/16-inch thick, using a mandoline or a very sharp knife.
2. 2Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is best for accuracy, but if you don't have one, a small piece of plantain dropped in should sizzle immediately and float.
3. 3Carefully add a single layer of the sweet potato slices to the hot oil. Fry for 2-4 minutes, or until the edges are golden brown and the slices are starting to look crispy. Remove the sweet potato chips with a slotted spoon and place them on a plate lined with paper towels. Repeat this process with the remaining sweet potato slices, and then with the 2 green plantain slices, frying each batch for 3-5 minutes until golden brown and crisp. As soon as they come out of the oil, sprinkle them evenly with the 1/2 tsp of salt.
4. 4Drain the 1/2 cup of cashews, which have been soaked in hot water. Place the drained cashews in a blender. Add the 2 tbsp of aji amarillo paste and the 2 tbsp of lime juice.
5. 5Add 1/4 cup of water to the blender with the cashews, aji amarillo paste, and lime juice. Blend on high speed until the mixture is completely smooth and creamy. If the dip is too thick, add more water, 1 tablespoon at a time, blending after each addition, until you reach your desired dipping consistency.
6. 6Arrange the freshly made sweet potato and plantain chips on a serving platter. Serve immediately with the creamy aji amarillo dipping sauce on the side.

Substitutions

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