Plantain Chips
Plantains are the big giant scary bananas that aren’t really bananas. They are best for making chips when they are just starting to go black.
1 plantain per person
slice the plantain the way you would slice carrots for a stirfry on a bit of angle about a 1/4 inch thick.
Fry them in a pot (slightly hotter than medium heat) with oil that completely covers them or put them in a deep fryer.
Once they start turning a golden brown remove them from the oil and use paper towel to remove excess oil then salt them.
Plantains are the big giant scary bananas that aren’t really bananas. They are best for making chips when they are just starting to go black.
1 plantain per person
slice the plantain the way you would slice carrots for a stirfry on a bit of angle about a 1/4 inch thick.
Fry them in a pot (slightly hotter than medium heat) with oil that completely covers them or put them in a deep fryer.
Once they start turning a golden brown remove them from the oil and use paper towel to remove excess oil then salt them.
Guacamole
I’m not going to give exact measurements because everyone will have there own variation that best suits them.
In a bowl combine:
1 or 2 Avocados Mashed
1 or 2 Tomatoes Chopped
Minced Garlic, about one clove
Minced Onion, about a 1/4 cup
Lime Juice, about a tbsp
Shake of Chili Powder or Cayenne Pepper
Salt
Fresh Cilantro (optional)
Mix like crazy, then put a spoon full on a plantain chip.
courtesy of shannonchlin
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