1 cup fresh cilantro leaves, plus more for garnish
2 cloves garlic, grated
Juice of 3 limes
1 cup sour cream, plus a dollop more for garnish
2 chipotle peppers in adobo sauce (optional)
2 teaspoons ground cumin
2–3 big pinches of salt, plus more to taste
For the chips:
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon cayenne pepper
3–4 cups neutral oil, for frying (or enough to fully submerge the plantains)
6 firm-ripe plantains, peeled and very thinly sliced (mandolined)
Instructions
Add black beans, cilantro, garlic, lime juice, sour cream, chipotle peppers (if using), cumin, and salt to a blender or food processor. Blend until thoroughly combined and smooth. Taste, and, if needed, add more salt. Cover and store in a sealed container in the refrigerator until ready to use.
In a small mixing bowl, whisk together smoked paprika, onion powder, garlic powder, salt, and cayenne pepper and set aside. Add neutral oil to a pot or pan over medium heat. Once shimmering, add plantains and cook in batches to avoid overcrowding or the plantains sticking together. Once crispy and deeply golden brown on both sides, use a slotted spoon to transfer plantains to a rack. Season immediately with the spice mixture. Once completely cooled, transfer to a towel-lined bowl or sealed container.