Plantain Chips with Bean Dip
Makes 8 servings (5 plantain chips with 2 T dip)

INGREDIENTS
Chips
3 plantains (choose black-yellow skins - they are softer & sweeter than green)
Cooking spray
Salt & pepper, to taste

Bean Dip
1 Tablespoon olive oil
1 clove garlic, minced
1 jalapeño pepper, seeded and minced with garlic press
1/4 cup chopped yellow onion
1 can (16 ounce) pinto beans
1 plum tomato, finely chopped

DIRECTIONS
For chips:

1. Pre-heat oven to 400 degrees.
2. Cut plantains on bias to 1/4”-1/2” thick chips.
3. Mist cookie sheet and plantains with cooking spray so they don’t stick and to enhance browning. Sprinkle with salt and pepper.
4. Bake for 20 minutes and then finish under broiler for about 8 minutes until golden.

For dip:

1. Sauté oil, garlic, jalapeño, and onion for 2 minutes.
2. Add pinto beans (undrained) for additional 5 minutes.
3. Take off heat, stir in tomatoes, and mash ingredients until chunky-smooth.
4. Garnish dip with finely chopped yellow onion and tomato.
5. Serve dip with plantain chips.

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Nutrition Facts Serv. size 5 chips/dip (142g) Servings 8 Calories 158   Fat Cal. 25   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 3g 4% Total Carb. 33g 10%   Sat. Fat 0g 2%   Fiber 4g 15%   Trans Fats 0g     Sugars 1g   Cholest. 0mg 0% Protein 3g   Sodium 215mg 8%       Vitamin A 20% Vit. C 45% Calcium 4% Iron 8%