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Plantain Chips and Black Bean Dip

  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 4

Ingredients

4
Green Plantains
Olive oil spray or cooking spray
1
(19 oz) can Progresso™ Vegetable Classics hearty black bean soup
2
garlic cloves
2
tablespoons diced onion
1
tablespoon vegetable oil
1/2
cup grated queso blanco (White Mexican style cheese) plus 1 tablespoon for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you’re having trouble peeling the plantains, try scoring them as indicated above, then soak them in warm water for a couple of minutes to make the skin easier to remove.

What’s a party without some chips and dip? I like offering my guests a Latino option in addition to tortilla chips and salsa; something they may not see at an average party. So here you are - a recipe for plantain chips and black bean dip! While plantains are often found in Caribbean cooking, they are also used in the food of my Mami’s native country, Peru. In this recipe I baked the chips instead of frying to cut back on some fat.

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Peel the plantains by cutting tips and scoring skin lengthwise in about four places.
  • 3 Slice the plantains into thin rounds (tip: use a mandolin or slicer on the side of most graters). Grease cookie sheets using olive oil spray or other cooking spray. Lay plantain slices out on the baking sheets without overlapping. Spray plantains with the olive oil spray or cooking spray. Bake 10 to 15 minutes or until crispy.
  • 4 While chips cook, heat tablespoon of vegetable oil over medium heat in a small frying pan. Add onion and garlic and sauté until fragrant. Remove from heat. In a food processor or blender, puree the black bean soup, onions and garlic.
  • 5 Put the black bean mixture in a microwaveable bowl and mix in the grated Queso Blanco. Microwave for four minutes, or until hot throughout, stirring periodically. Garnish with one tablespoon grated cheese. Serve immediately.

What’s a party without some chips and dip? I like offering my guests a Latino option in addition to tortilla chips and salsa; something they may not see at an average party. So here you are - a recipe for plantain chips and black bean dip! While plantains are often found in Caribbean cooking, they are also used in the food of my Mami’s native country, Peru. In this recipe I baked the chips instead of frying to cut back on some fat.

Rate and Comment

Maribel Lara Maribel Lara
September 27, 2015

What’s a party without some chips and dip? I like offering my guests a Latino option in addition to tortilla chips and salsa; something they may not see at an average party. So here you are - a recipe for plantain chips and black bean dip! While plantains are often found in Caribbean cooking, they are also used in the food of my Mami’s native country, Peru. In this recipe I baked the chips instead of frying to cut back on some fat.