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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use. | 2. Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first). | 3. Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be). | 4. Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped. | 5. Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	2	cups	diced	198.0	49.434	2.7060000000000004	1.254
scallion	1		sliced	32.0	7.34	1.83	0.19
serrano chili	1		minced	-	-	-	-
red onion	3	tablespoons	minced	12.0	2.802	0.33	0.03
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
garlic salt	1/2	teaspoon		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
vegetable oil				-	-	-	-
plantain	2			436.76	114.1662	4.654	1.3246
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.