Spicy Mango Salsa with Baked Plantain Chips

A vibrant and refreshing appetizer featuring sweet and spicy mango salsa served with crispy baked plantain chips. Naturally dairy-free and gluten-free!

Prep Time

20 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.36/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy•Spicy

Ingredients

Servings

2Green Plantains(Firm and unripe)

£1.20

2tablespoonsAvocado Oil(Or other high-heat oil)

£0.30

0.5teaspoonSea Salt

£0.05

2Ripe Mango(Diced)

£2.50

0.3Red Onion(Finely diced)

£0.15

0.3Red Bell Pepper(Finely diced)

£0.30

1Jalapeño(Seeded and minced (optional, for spicier salsa))

£0.25

0.3cupCilantro(Chopped)

£0.40

2tablespoonsLime Juice(Freshly squeezed)

£0.20

0.3teaspoonSalt

£0.05

0.3teaspoonBlack Pepper

£0.03

Total Cost

£5.43

£1.36 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Peel the green plantains. The easiest way is to cut off both ends, score the skin lengthwise in several places, and then pry the skin off with a knife.
3.
Slice the plantains very thinly, about 1/8 inch thick. A mandoline slicer works best for uniform thickness.
4.
In a bowl, toss the plantain slices with avocado oil and sea salt.
5.
Spread the plantain slices in a single layer on a baking sheet.
6.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Watch closely to prevent burning.
7.
While the plantain chips are baking, prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, salt, and pepper.
8.
Gently toss to combine. Adjust seasoning to taste.
9.
Remove plantain chips from the oven and let cool slightly.
10.
Serve the baked plantain chips with the spicy mango salsa.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

55.5g

21% of RDA

Fat

14.8g

21% of RDA

Protein

2.8g

6% of RDA

Detailed Breakdown

Fibre

5.5 g

18% of RDA

Sugar

24.5 g

27% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

2.2 g

11% of RDA

Chef's Tips

For extra crispy plantain chips, ensure they are sliced very thinly and spread in a single layer on the baking sheet.

Adjust the amount of jalapeño to your preferred level of spiciness. You can also add a pinch of red pepper flakes for extra heat.

If you don't have avocado oil, use another high-heat oil like coconut oil or refined olive oil.

The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together even more over time.

Serve immediately after baking for the best flavor and crispiness.

Cooking Equipment

Oven

Mixing Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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