• Plantain Chips with Jicama and Avocado Salsa

Plantain Chips with Jicama and Avocado Salsa

25 20 servings, 1/20 recipe (35 g) each
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20 servings, 1/20 recipe (35 g) each

Explore Latin American flavours at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa.

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What You Need

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Make It

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  • Combine first 5 ingredients in medium bowl; gently stir in avocados.
  • Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
  • Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
  • Sprinkle plantain chips with cheese. Serve with salsa.

How to Easily Remove Plantain Peels

To easily remove the peels from the plantains, simply soak them in hot tap water for 10 min. Then, peel and use as directed.

How to Flatten the Cooked Plantains

Place cooked plantain slices between 2 sheets of plastic wrap; press with back of plate until flattened to desired thickness.

Food Facts

These plantain chips, also known as "tostones," are great served with your favourite main dish or side, such as hot cooked rice or beans.


  • 20 servings, 1/20 recipe (35 g) each

Nutritional Information

Serving Size 20 servings, 1/20 recipe (35 g) each
Calories 150
% Daily Value
Total fat 13g
Saturated fat 1g
Cholesterol 0mg
Sodium 35mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 3g
Protein 1g
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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