I’ve been having fun with plantain crisps lately especially because of how much cheaper it is compared to buying store bought ones. So I’ve come up with two recipes, this sweet one and a spicy one. I also made a slightly salted one with is really simple, just take away all the flavourings below and replace with salt to taste. Serves 2 – 3 people
2 green plantains
30 ml Coconut Oil (melted)
10 ml Vanilla extract
10g Golden Caster Sugar
10g Coconut Milk Powder
- Preheat the oven to 200 degrees C
- Cut off the tips of the plantain and make 3 to 4 scores down the length of each plantain .
- Jam your thumbs between the slits and push the skins away from the flesh to peel the skins off completely.
- Using the slicing slots of a grater(my choice), a mandoline or a knife (if you’re extremely skilled), thinly slice the plantains. If you prefer coins grate against the grater in a perpendicular fashion, if you like them long the grate them parallel.
- Rinse the plantains in cold water and then drain them.
- In a bowl, melt the coconut oil in the microwave for about 10 so that it is a liquid consistency. Whisk in vanilla extract and pour over the sliced plantains. Add in the sugar, coconut milk powder, nutmeg and cinnamon. Rub the mixture on the plantains so that all the slices are well coated.
- Line a baking tray with parchment paper and lay the plantain slices out one by one so that they don’t touch. Leave to bake in the oven for twelve minutes on the highest shelf.
- Once the time is up, let them cool for a few minutes and then transfer into a bowl so that you can devour them!