Ingredients with Measurements:
- 2 green buckshorn plantains
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Mandoline slicer or sharp knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel the buckshorn plantains and slice them thinly using a mandoline slicer or a sharp knife.
3. In a large bowl, toss the sliced plantains with olive oil, salt, and black pepper until evenly coated.
4. Line a baking sheet with parchment paper and arrange the plantain slices in a single layer.
5. Bake for 15-20 minutes, or until the chips are golden brown and crispy.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes about 2-3 servings.
Nutritional information:
- Calories: 170
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- You can use regular plantains instead of buckshorn plantains.
- Instead of olive oil, you can use coconut oil or avocado oil.
- You can use any seasoning of your choice, such as garlic powder, paprika, or cumin.
Variations:
- Add a sprinkle of grated Parmesan cheese on top of the chips before baking.
- Serve with a side of guacamole or salsa for dipping.
- Make a sweet version by sprinkling the chips with cinnamon and sugar before baking.
Tips and tricks:
- Make sure to slice the plantains thinly and evenly for even baking.
- Keep an eye on the chips while they bake to prevent burning.
- Let the chips cool completely before storing them to maintain their crispiness.
Storage instructions:
- Store the chips in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the chips, place them in a single layer on a baking sheet and bake at 375°F (190°C) for 5-7 minutes, or until crispy.
Presentation ideas:
- Serve the chips on a wooden board or a plate lined with parchment paper.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the chips are not crispy enough, bake them for a few more minutes.
- If the chips are too salty, reduce the amount of salt in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Use a clean cutting board and knife to slice the plantains.
- Store the chips in an airtight container to prevent contamination.
Food history:
- Buckshorn plantains are a type of plantain that is native to Africa and the Caribbean. They are smaller and sweeter than regular plantains.
Flavor profiles:
- The chips are crispy and savory, with a slightly sweet and nutty flavor from the buckshorn plantains.
Serving suggestions:
- Serve the chips as a snack or appetizer before a meal.
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