The
sweetest boy in the world happens to enjoy a potato chip here and there. With the mischievous grin as he knowingly opens a bag of chips in front of me raising an eyebrow to see if I complain... and I always do. So in my crusade against the trend of diabetes in his family I try to keep him and myself on a healthier diet. In keeping with that - here is the next attempt I made, my failures, and success. :)
- Green plantains 2/3
- cajun spice
- berbere
- salt & pepper
- evoo
- Preheat oven to 375
- Prepare baking pans greased with evoo/something lowcal
- Use a knife to peel the plantain. When I read this direction in multiple recipes I laughed and said - well Ill just peel it like a banana. Giggling at my own naivety I grabbed a small knife and started peeling away after my failed attempt at finger peeling.
- After you have peeled your plantain getting down to the fruit of it, go ahead and slice it. While I started paper thin I started chunking them up a bit realizing it would need some oomph to get a real crunch, and the thin but thick ones did turn out best in the end, and most like the plantain chips I have bought in a store.
- After your slices are sliced, throw them in a bowl with a splash og evoo, and spicing to your liking. I tried some with honey and splenda and some with spicy peppers and such. Mix with your hands.
- Throw the slices on the baking pan. They can touch but make sure they don't overlap.
- Keep a close eye here. Cook until the edges brown. Can vary but should be about 8-16 minutes depending on the thickness of your slice.
- Remove and let cool and harden.
- Serve immediately or throw in a bag, they will save for a couple days.
No comments:
Post a Comment