PLANTAIN CHIPS
Crunchy. Savoury. Crispy. And dare I say it wholesome. If u ed alongside my tales final evening you’d see how easy it’s to make this home made snack that’s wayyy cheaper than the shop purchased variations. Very versatile too might be eaten as a snack, dipped into dips like techina, guacamole and salsa as an alternative choice to tortilla chips and so they’re yum crushed on high of salads and soups. However don’t take my phrase for it strive it urself☺️
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2 plaintains, greenish-yellow colouring
1 tsp avocado oil, use common oil of u don’t have
sea salt, to style
Preheat oven to 180•C/350•F.
Rating your plantains alongside the edges and chop off the ends, this may make it best to peel the pores and skin off (NB: NOT the identical as peeling a banana – plantain pores and skin is far thicker and stiffer)
Utilizing a mandolin (if u have if not simply use a pointy knife) thinly slice the plantain to about 2-3mm thickness
Place in a bowl, add oil and blend gently taking care to not break the slices as they’re fairly fragile
Place every particular person slice on a lined baking sheet
Sprinkle with sea salt
Bake till edges simply brown and chips have deep golden color
Depart to chill on a cooling rack in order that they don’t grow to be soggy
Retailer in hermetic container
Take pleasure in!
💚 Tanya