Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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These plantain crisps offer a vibrant, tropical twist on a traditional savoury snack. By frying green plantains until they reach a perfect golden crunch, you create a sturdy base for the bold, contrasting flavours of the accompaniments. The homemade mango hot sauce provides a punchy heat from Scotch Bonnet chillies, beautifully balanced by the natural sweetness of fruit and the tang of sugarcane vinegar, while the lime-infused soured cream adds a cooling, citrusy finish.

This vegetarian dish is an excellent choice for a sophisticated starter or a crowd-pleasing sharing platter at your next gathering. Using green plantains ensures a starchier texture that holds up well to deep-frying, resulting in a crispness that rivals any shop-bought potato chip. Pair these with a cold drink for a refreshing taste of sunshine that will quickly become a firm favourite with friends and family.

Ingredients for Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chillies, or to taste, cored, seeded, and finely chopped 3 garlic cloves, chopped
1 (1/4-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
40g chopped fresh mango
1/4 teaspoons sea salt, plus more to taste
60ml sugarcane vinegar or apple cider vinegar
60ml orange juice
240ml soured cream
1/2 teaspoons lime zest
1 ملعقة كبيرة من عصير الليمون الطازج
1 ملعقة صغيرة من ملح البحر
زيت نباتي للقلي
6 green plantains
ملح البحر وفلفل أسود مطحون طازج

How to make Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chillies, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and 120ml water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.

Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)

Make the lime soured cream: In a medium bowl, stir together the soured cream, lime zest and juice, and salt. Refrigerate until ready to serve.

Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 191°C.

With a very sharp knife, peel the plantains, then slice lengthwise about 1/8 inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.

Serve the fried plantains with the mango hot sauce and lime soured cream for dipping.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.