Prepare to embark on a culinary journey that will transform your snack game forever! These Loaded Dominican Plantain Chips are not just a recipe – they're a flavor explosion that combines the crispy, golden perfection of fried plantains with a mouthwatering cascade of toppings that will make your taste buds dance. Whether you're looking to impress guests, satisfy a late-night craving, or simply treat yourself to an extraordinary dish, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Dominican
Serves: 4 servings
Ingredients
- 2 ripe plantains
- 1 cup shredded cheese
- 1/2 cup black beans
- 1/4 cup sour cream
- 1/4 cup pico de gallo
- Oil for frying
- Salt to taste
Instructions
- Carefully peel the ripe plantains by cutting off both ends and making a shallow lengthwise cut through the skin. Gently remove the skin, ensuring the plantain remains intact.
- Using a sharp mandoline slicer or knife, slice the plantains diagonally into thin, uniform chips approximately 1/8 inch thick. Aim for consistent thickness to ensure even frying.
- Heat vegetable or canola oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Use a cooking thermometer to verify the precise temperature for optimal frying.
- Carefully place plantain slices into the hot oil in small batches, ensuring they do not overlap. Fry for 2-3 minutes, turning occasionally, until chips become golden brown and crispy.
- Remove chips using a slotted spoon and drain on paper towels. Immediately sprinkle with salt while still hot to enhance flavor absorption.
- In a separate pan, warm black beans and season lightly with cumin or salt if desired.
- Arrange crispy plantain chips on a large serving platter, creating a slight overlap for stability.
- Generously sprinkle shredded cheese over the warm chips, allowing residual heat to slightly melt the cheese.
- Top with warm black beans, dollops of sour cream, and fresh pico de gallo.
- Serve immediately while chips remain crisp and toppings are warm, garnishing with fresh cilantro if desired.
Tips
- Choose the Right Plantains: Look for ripe plantains with black or deep yellow-black skin. They should be slightly soft to the touch but not mushy.
- Oil Temperature is Crucial: Use a cooking thermometer to maintain exactly 350°F. Too low, and your chips will be greasy; too high, and they'll burn quickly.
- Slice Uniformly: Consistency is key! Use a mandoline slicer for perfectly even chips that cook at the same rate.
- Drain Properly: Let chips rest on paper towels to remove excess oil and maintain maximum crispiness.
- Serve Immediately: These loaded chips are best enjoyed right away while the chips are crisp and the cheese is slightly melted.
- Customize Your Toppings: Feel free to experiment with additional toppings like jalapeños, avocado, or a drizzle of hot sauce for extra excitement.
- Make Ahead Tip: Prepare the toppings in advance and fry the chips just before serving to ensure maximum freshness and crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
