Plantain Chips
Posted in /Cooking/Side_Dishes on Tuesday, May 15, 2018
I'm always looking for new side projects for my students to really finish their plates with presentation in mind. These plantain chips are a new favourite among students, many of whom told me that they made them at home for their families shortly after the lab, which is the highest compliment from a student!
Ingredients
2 unripe (green, starting to turn yellow) plantains, peeled
2 Tbsp (30 g) melted coconut or avocado oil
1/2 tsp sea salt
optional: lime zest
Directions
1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
2. Thinly slice plantains with a?mandolin?for best results. They should be not quite paper thin but close (see photo). I tried using a knife to thinly slice, but the plantains didn't crisp up as well.
3. Add to a mixing bowl and drizzle with oil* and salt. Gently toss with a spoon to combine. Then arrange in a single layer on the baking sheets, making sure none are overlapping or they won't crisp up.
4. Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
5. Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
6. Serve with Cuban sandwich.
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