Plantain Chips With Chilli Mango Dip

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posted for RSC#8”

Ingredients Nutrition


  1. To make the dip: Heat the sunflower oil in a saucepan then add the diced mango, white wine, cardomom pods, white wine vinegar and balsamic vinegar; cook for about 4 minutes then add ginger and garlic and continue to cook until the mango is soft enough to mash lightly.
  2. Remove from heat; when cool remove cardomom pods then add the sour cream, diced chilli and cilantro; mix well together and set aside while you prepare the plantains.
  3. Chips: peel the plantains and cut into diagonally slanted slices.
  4. Pour sunflower oil to a depth of 1 ½ inches into a large pan and place over a medium heat until hot; fry the plantain ‘chips’ (in batches) for about 3 minutes, turning them until brown.
  5. Drain the chips on kitchen paper, keeping cooked chips warm while the next batch is cooking.
  6. Serve hot chips with dip.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a