Bringing a smoky and spicy kick to the party, chipotles added to ackee mayo makes a delicious dip or spread.
It was our favourite dip for the ackee fritters and is used on the Ackee Smash Burger. It is easy to make and so are the plantain chips!
Now I have a confession: I have fried many a green plantain in my life. Generally I cut them thick and fry them till softened, remove them from the oil, smash them and fry them again (called tostones in the Spanish speaking countries in the Caribbean region but simply fried green plantain in Jamaica). But rarely if ever have I made green plantain chips. In my defense, it was so easy to just grab a bag at the grocery store in Jamaica 😆. These taste fresher than any one I’ve ever had out of the bag and I’m kind of sad that it took me so long to do it myself. Plus, you can easily control the amount of salt on them and add whichever spices you like to suit your preferences.
I used my vegetable peeler to get the slices thin (alternately you could use a mandolin) and fried them in a couple of batches holding the finished ones in the oven till all were done.
What do you think? As always feel free to leave your thoughts in the comments section below. If you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Green Plantain Chips
Quick and easy to make, hands down better than store bought any day
- Green plantain thinly sliced
- Oil for frying
- Spices optional
- Chipotle Ackee Mayo for serving
Fill a heavy bottomed pot with oil to come up about an inch, place over medium high heat.
When oil is ready, fry chips in batches if needed, place on a tray/plate lined with paper towel
Sprinkle hot chips with salt and desired spices if using
Chipotle Ackee Mayo
- 3/4 cup Parboiled ackee
- 2 tsps Vinegar plain white
- 3 tbsps Canola oil use something mild in flavour
- 1 tsp Grainy mustard, optional I like the texture
- 1/4 tsp Dry ground mustard
- 1 large Chipotle from the can with a bit of the adobo sauce
- Salt to taste
In a small blender cup or food processor combine all ingredients and blend till well combined.
If it looks like it’s going to break (not properly emulsified) add a bit more dry mustard powder an 1/8th tsp at a time up to a total of 1 tsp.
Don’t worry if it seems a bit loose it will thicken up a bit more as it sits (it’s not store bought mayo however and will not get that firm)