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Banana Avocado Dip with Plantain Chips

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    Martha Stewart Baby, Spring
    • Yield Makes 1/2 cup dip and 1 1/2 cups chips
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    Ingredients

    • 4 to 6 cups canola oil
    • 2 green plantains, peeled, very thinly sliced
    • Coarse salt
    • 1 very ripe banana
    • 1 small ripe avocado, peeled and pitted
    • 2 teaspoons freshly squeezed lemon juice

    Directions

    1. Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown. Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.
    2. Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.

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