Platanutres Recipe
Crispy plantain chips. Served with chimichurri and avocado crema.
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Ingredients
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Plantain Chips
Chimichurri Sauce
Avocado Crema
Method
Plantain Chips
- 1
Prepare the Plantains
Peel the green plantains and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Plantain Slices
Carefully add the sliced plantains to the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes until they are golden brown and crispy.
- 4
Drain and Season
Remove the chips from the oil and place them on paper towels to drain excess oil. While they are still hot, sprinkle with salt to taste.
Chimichurri Sauce
- 5
Combine Ingredients
In a food processor, combine fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt.
- 6
Blend the Sauce
Pulse the mixture until it is finely chopped but still has some texture. Adjust seasoning as necessary.
- 7
Refrigerate
Transfer the chimichurri to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.
Avocado Crema
- 8
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
- 9
Mix the Crema
Add sour cream, lime juice, and salt to the avocado. Use a fork or a blender to mix until smooth and creamy.
- 10
Adjust Seasoning
Taste the avocado crema and adjust the salt or lime juice as needed.