Plantain Chips with Chimichurri

Appetizer Recipe: Plantain Chips with ChimichurriInstead of tortilla chips and salsa, try Plantain Chips with Chimichurri as an appetizer to kick off a Latin themed meal.

The subtly sweet plantain chip makes a nice pairing with the olive oil-based South American sauce and its flavors of garlic and Italian parsley.

Double the recipe if you plan to grill a steak any time soon. It makes a great accompaniment to grilled meats and vegetables, as well.

Enjoy and have a great week. -alyce eyster Photo: Fulton Davenport

Plaintain Chips with Chimichurri
Recipe Type: appetizer
Prep Time: 
Total Time: 
Serves: 6
  • 1 bag plantain chips
  • Chimichurri:
  • 1 bunch curly parsley, stemmed & minced
  • 8 cloves garlic, minced
  • 1 cup olive oil
  • 3 Tblsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  1. Combine the parsley and garlic in a food processor and pulse briefly. Add the remaining ingredients and process to a smooth paste. Check for seasoning.
  2. The chimichurri can be served immediately, but is better if it sits in the refrigerator for a few days, allowing the flavors to develop. Bring to room temperature before serving.