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Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce

By Sarah Kirnon

2.5

(2)

Long strips of plantain fried crisp on a platter alongside two dips.
Photo by Lauren Volo

My restaurant, Miss Ollie’s Oakland, has become a staple in the area for many reasons. But the reason that resonates with me the most is that it is a safe space for young, brown, queer folks to hang out with their friends, loved ones, and other members of the LGBTQ+ community. Sharing a bowl of sweet plantain chips is a simple way of bringing people together, helping them to connect and bond. This recipe pairs the chips with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself. Sometimes it’s the little things that let us know we are loved, like enjoying warm plantain chips with friends.

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Note

Scotch Bonnet chiles are

packed with heat. If you are sensitive

to spice, use a small amount at first

and add more as desired

Recipe notes (2)

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  • Danialca

      Dots

      6 years ago

      Karen Marie I don’t know where are you from but if you where Latin you would know that the clueless one here is YOU! No Latin soul in the world fries plantain in peanut oil. It’s the first time I have seen such suggestion. And may I say vey rude one. Since this is clearly a Latin dish, it never includes peanut oil. May I add I am Latin and have lived in Latinamerica all my life. Sarah, your recipe is delicious! Shame on Karen for being rude and clueless!

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    • karen marie

        Dots

        6 years ago

        I am absolutely horrified that anyone would suggest frying plantain in anything but peanut oil. Peanut oil brings out the delightfully subtle sweetness of the plantain while vegetable oil absolutely flattens it. There is not enough salt in the world to make plantain fried in veg oil acceptable. Shame on Sarah Kirnon for her shocking cluelessness.

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