Banana Hot Sauce For Plantain Chips

So, the chips are fried in fat and the dipping sauce has not fat. That’s a win in my world!

GOYA PLANTAIN CHIPS served with a homemade BANANA HOT SAUCE. Ketchup with bananas in the same sauce?? You betcha’! Why always go with the old, when the new is just waiting to be discovered? Banana is old – ketchup is old – together is new! And you have a very high IQ – busting at the seams baby! Feeling contained?

4 oz. chips serves 1-2

Makes a little more than 1 cup sauce, which serves more than two, so I’d use 2 bags of chips for 1 cup sauce; or 1 bag chips and reserve leftover sauce for other use.

So what’s with the PLANTAIN CHIPS that were good enough for GOYA to take them on? I’m a potato chip person, plus I can’t eat crunchy right now with my gums, so to speak, however Steve brought these home for me to try, not knowing anything about them, except that I had fried plantains at a local lounge a few days ago and liked them.

First out, not enough salt – not nearly enough. Why is it that healthy means practically no salt, and who wanted healthy to begin with? What’s wrong with a little salt now and then – these had minuscule salt.

Anyway, forgetting the salt, second out, the chip was thicker than any potato chip I ever had, and hard to chew. So I would recommend a thinner chip – if that’s possible.

Third out, flavor – there is essentially none, so why bother? I guess the regions that grow plantains have to make money selling what grows there. I get it, and I agree, but make it taste and texture good, okay?

I’m not a three strikes and you’re out person. That’s for ball games and shouldn’t be applied to anything else in real life.

So what do I do with these tasteless, in need of salt, hard chips that break rather than crunch?

Not to worry this is THE ANIMAL-FREE CHEF making something taste and texture better – so much better that I nearly consumed half a bag, and the dip was out of this world – just for a snack. Half a bag of 4 ounces, but still it was a lot given the thickness.

Let’s season the chips first:

Into the 4 oz. bag of chips add:

1 t. salt

1 t. smoked paprika

1 t. garlic powder (granulated)

fresh grind black pepper – fine

1- Roll the bag down a couple short folds, hold tightly and shake gently all around and up and down about 30 seconds – enough time to thoroughly coat each chip.

2- Empty into serving dish. Set aside.


Makes a little more than 1 cup, which serves more than two, so I’d use 2 bags of chips for this much sauce, or 1 bag and reserve leftover sauce for other use.

1 medium-size ripe banana, broken into pieces

1/4 c. ketchup

1/4 c. sweet pickle chips (bread & butter)

1/4 c. pickle juice

2 t. liquid smoke

1/4 t. salt

fresh grind black pepper

1/4 t. garlic powder

1/4 t. onion powder

light sprinkle red cayenne pepper – or to taste to make it hotter

1- Place all ingredients in blender container and process till very smooth.

2- Transfer to serving dish, sprinkle with a little dill weed if desired.

Serve the dip alongside the chips on a platter.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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