Peel the green plantains: cut off both ends, make a shallow lengthwise slit through the peel without cutting into the flesh, then pry the peel away in sections. Using a mandoline set to about 1.5–2 mm (or a very sharp knife), thinly slice the plantains crosswise into round chips. Aim for uniform thickness so they fry evenly.

Prepare plantains

Place the slices in a large bowl of cold water and swish briefly to remove excess surface starch. Drain in a colander and pat very dry with clean kitchen towels or paper towels. Drying thoroughly prevents oil spatter and helps chips crisp.

Rinse and dry

In a heavy, deep skillet or a medium pot, add about 2 cups of neutral oil. Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice — it should sizzle immediately and rise to the surface without browning instantly.

Heat oil

Working in small batches (so chips have room), gently add plantain slices to the hot oil using a slotted spoon or spider. Fry, stirring gently or shaking the pan occasionally, until chips are golden at the edges and crisp, about 1.5–3 minutes depending on thickness. If bubbles are vigorous and browning too fast, lower the heat by 10–20°F (5–10°C).

Fry in batches

Using the slotted spoon, transfer fried chips to a paper-towel-lined baking sheet or wire rack set over a tray. Immediately sprinkle with fine sea salt (about 1 tsp divided across batches) while still hot so the salt adheres. Let chips cool completely to crisp up further. If desired, finish with a light dusting of kosher salt to taste.

Drain and season

Halve and pit the avocado, scoop the flesh into a small bowl. Remove the stem and core from the jalapeño, then slice open and remove seeds if you want milder heat; finely chop the remaining pepper. Mince the garlic and chop the cilantro.

Prepare ingredients

Using a fork or small whisk, mash the avocado to a mostly-smooth but slightly textured consistency. Stir in the chopped jalapeño, lime juice, minced garlic, olive oil and chopped cilantro.

Mash and combine

If the dip is too thick, whisk in up to 1 tsp cold water a little at a time to reach your desired consistency. Season with 1 tsp fine sea salt and a pinch of black pepper, tasting and adjusting salt or lime as needed.

Adjust texture and seasoning

For best flavor melding, cover and chill the dip for 10–15 minutes, or serve immediately at cool room temperature. If serving later, press plastic wrap directly on the surface to minimize browning.

Chill briefly (optional)

Arrange the cooled plantain chips on a platter or in a bowl and place the avocado jalapeño dip in a small serving bowl alongside. Garnish dip with a small cilantro sprig and serve with lime wedges for squeezing. Provide additional sea salt to taste at the table.

green (unripe) plantains

neutral oil for frying (vegetable, canola, or peanut)

fine sea salt

kosher salt (for finishing, optional)

ripe avocado

jalapeño pepper (seeded for milder, keep seeds for heat)

fresh lime juice

garlic (minced)

extra-virgin olive oil

fresh cilantro (chopped)

cold water (to thin, optional)

black pepper

extra lime wedges (optional)

additional sea salt (for guests to season)

CRISP SALVADORAN PLANTAIN CHIPS

Make CRISP SALVADORAN PLANTAIN CHIPS Recipe in just 35m. Avocado Jalapeno Dip / Sea Salt

Crisp Salvadoran Plantain Chips Recipe

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