June 26, 2016

February 22, 2012

Plantain Chips with Chimichurri

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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.


  1. Wow! Looks simple, but delicious and yet healthy. One of the best appetizer! Really want to try it at home. :)

  2. Wow! looks delicious, I want to try that while having movie marathon.

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