Ingredients with Measurements:
- 2 large elephant ear leaves
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash the elephant ear leaves and pat them dry with a paper towel.
3. Cut off the stems and edges of the leaves with a sharp knife.
4. Cut the leaves into thin slices, about 1/4 inch thick.
5. In a small bowl, mix together olive oil, garlic powder, paprika, salt, and black pepper.
6. Brush the seasoning mixture on both sides of the elephant ear slices.
7. Place the seasoned slices on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the chips are crispy and golden brown.
9. Remove from the oven and let them cool for a few minutes.
10. Serve the baked elephant ear chips immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes about 2-3 servings.
Nutritional information:
- Calories: 120
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 0g
- Protein: 2g
Substitutions for ingredients:
- You can use any other type of seasoning you prefer instead of the garlic powder, paprika, salt, and black pepper.
Variations:
- You can sprinkle some grated Parmesan cheese on top of the chips before baking for a cheesy twist.
- You can also add some chopped fresh herbs like rosemary or thyme for extra flavor.
Tips and tricks:
- Make sure to cut the elephant ear leaves into thin slices to ensure they bake evenly and become crispy.
- If you don't have parchment paper, you can use aluminum foil instead.
- Keep an eye on the chips while they bake to prevent them from burning.
Storage instructions:
- You can store the baked elephant ear chips in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the chips, place them in a preheated oven at 350°F (175°C) for a few minutes until they are warm and crispy again.
Presentation ideas:
- Serve the baked elephant ear chips on a platter with a side of your favorite dipping sauce.
Garnishes:
- You can garnish the chips with some chopped fresh parsley or cilantro for a pop of color.
Pairings:
- These chips pair well with any type of dip, such as salsa, guacamole, or hummus.
Suggested side dishes:
- You can serve these chips as a side dish with grilled chicken or fish.
Troubleshooting advice:
- If the chips are not crispy enough, bake them for a few more minutes until they reach the desired texture.
Food safety advice:
- Make sure to wash the elephant ear leaves thoroughly before using them in this recipe.
Food history:
- Elephant ear leaves are a popular ingredient in many cuisines around the world, including African, Asian, and Latin American.
Flavor profiles:
- These baked elephant ear chips have a savory and slightly spicy flavor from the garlic powder, paprika, and black pepper.
Serving suggestions:
- Serve these chips as a snack or appetizer at your next party or gathering.
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