Looking for something different to impress your mates? Guests will LOVE this (and not even know that it’s healthy…ish)
Plantain Party Chips with Sriracha Mayo
Serves 2 for a large entree or 4 for a small appetiser
If you haven’t heard or tried plantain, this is one food experience I strongly recommend!
Grown and eaten widely in tropical regions, plantains look like green bananas for all intents and purposes. However, they are starchier, lower in free sugar and a good source of resistant starch, which is like high octane fuel for the probiotic bacteria in our gut.
In many recipes, plantain chips are double deep-fried, which obviously ramps up the pleasure of eating them but dampens any claim to them being actually good for you 😉 (Which, in my view, is fine if you’re happy to just have a ‘joyful meal’ – we all need those!)
However, in this recipe, I fry only once and so long as you’re serving them hot and super fresh, they are still freakin’ delicious!
Enough coconut or rice bran oil to coat 2cm on the base of your pan
1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/2 tsp coconut sugar, 1 tsp garlic powder, lots of salt to season
Peel the plantains. I find the easiest way to do this is cut lengthways along the green skin at 1 cm intervals, then peel off. Cut into desks approximately 1 cm thick.
Bring the oil to heat. The oil is ready when it ‘sizzles’ (but not boil) when you put a test piece of plantain in.
Cook plantain on both sides until golden brown and crispy. Transfer to a plate and pat off excess oil. Mix spices in a small bowl then sprinkle over plantain, coating evenly.
I love to serve this with my homemade Sriracha Mayo, or with a vegan chipotle mayo that I buy from my local Maleny IGA.
There you have it my lovelies, plantain party chips – easy to whip up and always a hit with my mates!
A quick tip – plantains can be a little pricey (at time of writing, I bought mine for $8.99/kg) – I like to mix them up with some sweet potato and parsnip chips…They look great altogether, too!