Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.
Crema de ajo 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.
Plantain Chips
Makes 3 cups
Ingredients
- 6 cups corn or vegetable oil
- 2 medium green plantains
- Zest of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon chile de árbol powder or chile powder of your choice
- Juice of 2 limes
- 1/2 cup Crema de Ajo (below)
Preparation
- 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 de árbol 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 de árbol powder. Add the lime juice and toss to combine.
Orange Aioli
Makes 1 1/4 cups
Ingredients
- 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
Preparation
In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.
Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.
Printable Plantain Chips with Orange Aioli recipe:
- 6 cups corn or vegetable oil
- 2 medium green plantains
- Zest of 2 limes
- ½ teaspoon salt
- ½ teaspoon chile de árbol powder or chile powder of your choice
- Juice of 2 limes
- ½ cup Crema de Ajo
- 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 chile de árbol 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 de árbol 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.
