Name: Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce
Yield: 6 servings
Ingredients: 2 tablespoons sunflower oil or other neutral oil; 4 medium shallots, finely chopped; 3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note); 3 garlic cloves, chopped; 1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric; ¼ cup chopped fresh mango; ¼ teaspoon sea salt, plus more to taste; ¼ cup sugarcane vinegar or apple cider vinegar; ¼ cup orange juice; 1 cup sour cream; ½ teaspoon lime zest; 1 tablespoon fresh lime juice; 1 teaspoon sea salt; Vegetable oil, for frying; 6 green plantains; Sea salt and freshly ground black pepper

Long strips of plantain fried crisp on a platter alongside two dips.

Photo by Lauren Volo

My restaurant, Miss Ollie’s Oakland, has become a staple in the area for many reasons. But the reason that resonates with me the most is that it is a safe space for young, brown, queer folks to hang out with their friends, loved ones, and other members of the LGBTQ+ community. Sharing a bowl of sweet plantain chips is a simple way of bringing people together, helping them to connect and bond. This recipe pairs the chips with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself. Sometimes it’s the little things that let us know we are loved, like enjoying warm plantain chips with friends.

Note

Scotch Bonnet chiles are

packed with heat. If you are sensitive

to spice, use a small amount at first

and add more as desired