Instead 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
- 1 bag plantain chips
- 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
- 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.
- 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.