Plantain Chips with Orange Aioli | Vegan Heritage Press

Plantain chips, which are basically potato chips made with plantains, are common throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.

Garlic cream is a fusion of Mediterranean garlic dips, like aioli and toum, with the Yucatecan twist of sour orange juice. It pairs perfect with plantain chips. You can adjust the garlic in Jason's recipe up or down as you like.

These Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick can be served as an appetizer, a snack , or a side dish.

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Zest of 2 limes 1/2 teaspoon salt 1/2 teaspoon tree chile powder or chile powder of your choice Juice of 2 limes 1/2 cup Garlic Cream (below) In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375 ° F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains. Cut the plantains diagonally into 1/8-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and chile tree powder and set aside. Working in 4 batches, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile of tree powder. Add the lime juice and toss to combine. Orange Aioli Makes 1 1/4 cups

  • 6 large cloves garlic
  • 1 cup vegan mayonnaise
  • 1/3 teaspoon salt
  • 1/3 teaspoon freshly ground black pepper
  • Juice of 1 orange
  • Juice of 1 lime

Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press

Printable Plantain Chips with Orange Aioli recipe:

Plantain Chips with Orange Aioli

6 cups corn or vegetable oil 2 medium green plantains Zest of 2 limes li> ½ teaspoon chili powder or chile powder of your choice Juice of 2 limes ½ cup Garlic Cream
  • 6 large cloves garlic
  • 1 cup vegan mayonnaise
  • ⅓ teaspoon salt
  • ⅓ teaspoon freshly ground black pepper Juice of 1 orange
  • Juice of 1 lime

In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375 ° F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains. Cut the plantains diagonally into ⅛-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and tree chile powder and set aside. Working in 4 batters, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile of tree powder. Add the lime juice and toss to combine. In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.

  • Adam Floyd