31 March, 2018
Paprika and cumin flavoured baked Plantain chips.
Spring has come in Calendar. The Canada geese are back, the schools have “spring break”, too. When I look outside of my window, it is a different story altogether.
Snow for the whole week with temperatures of minus eighteen, still. This doesn’t exactly qualify as spring weather, do you agree?
Oh well, when you cannot control the weather, I look for comfort food. Deep fried crunchy food tops my list. Call me crazy, I can skip chocolate for the deep fried goodies.
In as much as I love the fried foods, there is only so much you are allowed. I am forever looking for ways to minimize the use of oil in my cooking. These baked plantain chips are the right answer. Enjoy them guilt free.
Recipe: Serves 2.
Canola oil 2 tbsps
Sea salt to taste
Paprika powder 2 tsps
cumin seeds 1 tsp
Preheat the oven to 400 degree F.
Peel the plantains. Use a Mandolin to slice the them thin. Arrange them in single layer on a parchment paper lined bake sheet. Coat them with canola oil. Sprinkle salt, paprika and cumin seeds on top.
Bake for about 15-20 minutes, until the edges turn brown.
Enjoy with your choice of dip. I enjoyed them with mayonnaise.
Peeling the plantains took time. Use a sharp knife to make a few long cuts up to the flesh. Working with the thumb peel the skin off. I have used a peeler to get the surface clean. Do you have a better way to do this?