Mango Salsa with Baked Plantain Chips

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C and line a large baking tray with parchment. Peel the plantain by trimming the ends, scoring the skin lengthwise, and lifting off the peel. Slice the plantain into very thin rounds, about 2 mm thick, so they bake evenly and crisp well.

2. 2

   In a bowl, toss the plantain slices with the melted coconut oil and sea salt until lightly and evenly coated. Spread them on the tray in a single layer without overlapping; crowding will make them steam instead of crisp.

3. 3

   Bake for 12 to 16 minutes, turning the slices after about 8 minutes, until the edges are golden and the centers are dry. Remove any chips that brown early. Let them cool on the tray for 5 minutes; they will crisp further as they cool.

4. 4

   While the chips bake, make the salsa. Combine the diced mango, red onion, cilantro, jalapeño, lime juice, lime zest, and sea salt in a bowl. Toss gently so the mango stays chunky. Let it sit for 5 minutes so the flavors meld and the onion softens slightly in the lime juice.

5. 5

   Taste the salsa and adjust by serving as is or with a little extra lime from your pantry if you want it brighter. Spoon the mango salsa into a serving bowl and serve immediately with the baked plantain chips.

Nutrition per serving

Notes

• •Choose a mango that is ripe but still slightly firm so the salsa stays bright and not mushy.
• •For the crispest chips, slice the plantain as evenly and thinly as possible; a mandoline is helpful but not required.
• •If you prefer milder heat, remove the jalapeño seeds and white membrane before mincing.
• •The salsa is best fresh, but it can be chilled for up to 4 hours; the chips are best eaten the day they are made.

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