GOYA PLANTAIN CHIPS served with a homemade BANANA HOT SAUCE. Ketchup with bananas in the same sauce?? You betcha’! Why always go with the old, when the new is just waiting to be discovered? Banana is old – ketchup is old – together is new! And you have a very high IQ – busting at the seams baby! Feeling contained?
So what’s with the PLANTAIN CHIPS that were good enough for GOYA to take them on? I’m a potato chip person, plus I can’t eat crunchy right now with my gums, so to speak, however Steve brought these home for me to try, not knowing anything about them, except that I had fried plantains at a local lounge a few days ago and liked them.
First out, not enough salt – not nearly enough. Why is it that healthy means practically no salt, and who wanted healthy to begin with? What’s wrong with a little salt now and then – these had minuscule salt.
Anyway, forgetting the salt, second out, the chip was thicker than any potato chip I ever had, and hard to chew. So I would recommend a thinner chip – if that’s possible.
Third out, flavor – there is essentially none, so why bother? I guess the regions that grow plantains have to make money selling what grows there. I get it, and I agree, but make it taste and texture good, okay?
So what do I do with these tasteless, in need of salt, hard chips that break rather than crunch?
Not to worry this is THE ANIMAL-FREE CHEF making something taste and texture better – so much better that I nearly consumed half a bag, just for a snack. Half a bag of 4 ounces, but still it was a lot given the thickness.
Let’s season the chips first:
Into the bag of chips add:
1 t. salt
1 t. smoked paprika
1 t. garlic powder (granulated)
fresh grind black pepper – fine
1- Roll the bag down a couple short folds, hold tightly and shake gently all around and up and down about 30 seconds – enough time to thoroughly coat each chip.
2- Empty into serving dish. Set aside.
Make BANANA HOT SAUCE:
Makes a little more than 1 cup, which serves more than two, so I’d use 2 bags of chips for this much sauce, or 1 bag and reserve leftover sauce for other use.
1 medium-size ripe banana, broken into pieces
1/4 c. ketchup
1/4 c. sweet pickle chips (bread & butter)
1/4 c. pickle juice
2 t. liquid smoke
1/4 t. salt
fresh grind black pepper
1/4 t. garlic powder
1/4 t. onion powder
light sprinkle red cayenne pepper – or to taste to make it hotter
1- Place all ingredients in blender container and process till very smooth.
2- Transfer to serving dish, sprinkle with a little dill weed if desired.
Serve the dip alongside the chips on a platter.