Chili Plantain Crisps with Lime Ketchup2014-01-01
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
I discovered the joy of plantains a few years ago when I was researching Venezuelan cooking. You can find plantains at many grocery stores, and often at Mexican, Latino and Asian markets. Look for ones that are still green, they should be firm without too many brown spots. They will continue to ripen after you buy them (just like bananas) and will become progressively more sweet as this happens. They are somewhat similar in taste and texture to potatoes, so feel free to really spice ’em up. They are cheap, full of healthy fiber and make a great alternative to potato chips. The only trick with plantains is peeling them (which is quite simple once you know how), so here you go, a quick video to show you how, and you’re on your way!
- 3 green plantains
- 2 Tbsp neutral high heat oil (grapeseed, canola, melted coconut)
- 1 Tbsp salt
- 1 Tbsp chili powder
- 1 tsp of vinegar (white, rice, apple cider)
- Lime Ketchup
- 1/4 cup ketchup
- 1 Tbsp yellow or dijon mustard
- 1 tsp fresh lime juice
Preheat oven to 425 degrees. Coat baking sheet with 1 Tbsp oil, set aside.
Peel plantains (see video above for demo) and slice them into 3/4" thick slices. Put them in a large bowl and toss with remaining oil, vinegar, sea salt, and chili powder.
Spread them out in an even layer on the baking sheet and bake for 10 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 minutes until they are golden and crispy.
To make lime ketchup, simply whisk, ketchup, mustard, and fresh lime juice in a small bowl. Serve with warm plantain crisps and enjoy!
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