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TEST KITCHEN

Plantain Chips with Cilantro Chimichurri & Dragon Sauce

Golden, crispy plantain chips served with two bold dipping sauces: a herbaceous cilantro chimichurri and a spicy-creamy Dragon Sauce.

🍽️ Serves: 4 as an appetizer
⏱️ Total Time: ~20 minutes using (pre cut plantain strip) 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.

Plantain Chips 

INGREDIENTS

  • 1 bag Pre-cut, raw plantain chips (fresh or thawed)
  • Oil for frying (canola, vegetable, or peanut oil)
  • Salt, to taste

Dragon Sauce

INGREDIENTS

  • ½ cup Mayonnaise
  • ¼ cup Sriracha (adjust to taste)
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tsp Garlic powder
  • 1 tsp Rice vinegar
  • ½ tsp Sesame oil
  • 1 tbsp Finely chopped green onions (optional)
  • Pinch of chili flakes (optional, for extra heat)

Cilantro Chimichurri

INGREDIENTS

  • 1 cup Fresh cilantro leaves
  • ½ cup Fresh parsley leaves (optional for balance)
  • 2 cloves Garlic
  • 2 tbsp Red wine vinegar or lime juice
  • ½ tsp Chili flakes
  • ½ tsp Ground cumin
  • ½ cup Olive oil
  • Salt, to taste

METHOD

  1. Make the Sauces First:
    1. For the Dragon Sauce:
      1. In a bowl, whisk together mayonnaise, Sriracha, soy sauce, honey, garlic powder, rice vinegar, and sesame oil until smooth.
      2. Stir in green onions and chili flakes if using.
      3. Adjust seasoning or spice as needed. Refrigerate until ready to serve.
    2. For the Cilantro Chimichurri:
      1. In a food processor, blend cilantro, garlic, vinegar or lime juice, chili flakes, cumin, and salt.
      2. Slowly drizzle in olive oil until emulsified. Taste and adjust acidity or salt.
      3. Set aside at room temperature or refrigerate.
  2. Fry the Plantain Chips:
    1. Heat oil to 350°F (175°C) in a deep pan or fryer.
    2. Fry pre-cut plantain chips in batches for 2–4 minutes, until golden and crisp.
    3. Remove with a slotted spoon and drain on paper towels.
    4. Season with salt while still hot.
    5. Tip: Season in small batches for even crispiness and color.
  3. Serve:
    1. Arrange hot plantain chips on a platter.
    2. Serve with Cilantro Chimichurri and Dragon Sauce in separate bowls for dipping.
    3. Optional garnish: lime wedges, chopped cilantro, or microgreens for presentation.

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