Wednesday, May 15, 2013

Plantain Chips

Starchy plantains make an excellent alternative to potatoes for thick-cut homemade chips. Unlike my recipe for Plantains in Temptation Sauce (for which you want completely black, soft, sweet plantains), you should only let the plantains for this recipe ripen until they are a mottled mixture of black and yellow. That way you'll have the right balance of starchy and sweet, perfect for chips.

  • 1 tablespoon olive oil
  • 2 medium plantains
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
1. Peel the plantains and cut into 1/4-inch thick diagonal slices. The 2 plantains should yield about 2 cups sliced.

Note: Plantain peels don't slip off like banana peels do. Instead, cut a narrow slit down the middle, then slip the peel away from the fruit.

2. Heat the olive oil in a large skillet over medium heat.  Add the plantain slices and cook for 3 minutes on each side, until browned.

3. Sprinkle with the salt and ground red pepper before serving.  Although not mentioned in the recipe instructions, I recommend draining a moment on paper towels to remove excess oil.

Eat as a snack, or make part of a Caribbean-themed dinner. you can't go wrong with a classic Caribbean rice and beans entree:

Nutrition Info:
4 servings (1/2 cup), Calories 190

Tasting Notes:
My plantains were at the perfect stage of ripeness, making these the exact taste and texture I was hoping for - much like a banana, but firmer and not quite as sweet. I would cook the chips longer next time (closer to 5 minutes on each side) for crisper edges. I also didn't like the heat from the red pepper, and would just sprinkle with an extra dash of salt next time.


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