Banana Avocado Dip with Plantain Chips
- Yield: Makes 1/2 cup dip and 1 1/2 cups chips
Source: Martha Stewart Baby, Spring
- 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
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.
Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.