Monday, 10 April 2017

Baked plantain chips (AIP, V+)

Snack on the go - versatile, portable, crunchy

Look at these beauties! I wouldn't call them a healthy snack but definitely healthier than the store-brought ones, and I wouldn't suggest to eat them daily but every now and then is fine to loosen the health-freak tie and treat yourself with something little less salubrious.

In the past few weeks I have been experimenting with plantains. I have found the green ones are the best for chips and the yellow ones make tasty sweet dough, the not-so-green-not-so-yellow ones are good for savoury dough.

I have perfected the plantain chips. The secret is: not too thin, not too dry. You shouldn't slice the plantain too thin and the slices should be well oiled.

This is how you do it: cut the green plantain into 3 pieces, peel them then slice into 1.5-2 mm thick slices. Arrange the slices on a baking tray (I love my pyrex, no need for baking paper). Melt some coconut oil and brush the slices generously. Put the tray into a preheated oven and bake at 190 C just until a slight pink edge starts to develop on the slices. Transfer the baked chips onto a plate to help them cool down quicker (the pyrex tray stays hot then warm for a long time). Once they are cool (room temperature) lock your fresh plantain chips into an air-tight glass container or a zip-lock bag. Ready to go! Enjoy!

Fancy some flavour? After you have brushed the plantain chips with oil sprinkle them with some fine Himalayan rock salt, or ground cinnamon, or turmeric powder.

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