Plantain chips
prep: 10 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
200
Carbs
26.5g
fiber
7.7g
Protein
7g
Fat
5.6g
Saturates
2.2g
Sugars
8g
Salt
0.5g
Fruit/Veg Portion
1
Ingredients
all 13 types- 4 ripe tomatoes, skinned and deseeded
- 1 small red onion, finely chopped
- 2 rings pineapple from a tin in juice, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2tbsp fresh chopped coriander
- freshly squeezed lime juice
- ½ tsp Jerk seasoning
- 2 medium green plantains
- 2 tsp sunflower oil
- ½ tsp garlic salt
- ½ tsp garlic granules
- ½ tsp black pepper
- pinch cayenne (optional)
Directions
4 steps in totalStep 1
Preheat the oven to 190°C/170°C fan oven/gas 5. Line a large baking tray with non-stick baking paper.
Step 2
Mash half of the tomatoes with a fork and spoon into a bowl. Roughly chop the remaining tomatoes and add to the bowl with the red onion, pineapple, chilli, coriander, lime juice to taste and Jerk seasoning. Stir well until combined. Chill for 20 minutes to allow the flavours to mature.
Step 3
Peel the plantains and slice 1/8-inch thick. Toss in the oil, garlic granules and black pepper and spread in a single layer onto the prepared baking tray.
Step 4
Bake for 15–18 minutes until completely baked and cooked. Allow to cool and sprinkle with the cayenne pepper, if liked.
PRINT
I MADE IT
