Smoked Plantain Chips

Smokey-Plantains

I love plantain chips when I am looking for something crunchy to snack on. I love the flavor. Sprinkled with a little salt – it’s the perfect treat.

It never occurred to me to make my own though. Whenever I pick up some green plantains in the market, I tend to stick with tostones or use them in a hash. I’ve always relied on the bagged chips though. Not sure why – especially now that I know how easy they are to make.

What I don’t like about the bagged variety are the additives. Way too much oil and sometimes other preservatives might be added to the mix. Plantains are a fairly healthy starch and when prepared properly, are not so bad for you!

plantains

So I made my own. And since I couldn’t just be all simple, I needed to spice it up. I chose to go the smokey route. I added some smoked paprika, garlic and salt. So easy! Tossed it all on some olive oil. Laid it on a baking sheet and then baked it for about 30 minutes or so, flipping over once. How easy can it get?

I let them cool about a minute before munching on them. They were so good. I’ve definitely given up my bagged plantain chip habit. These are so much better!



Smoked Plantain Chips
 
Author:

Ingredients
  • 3 Green Plantains
  • 1.5 tbsp. olive oil
  • 1.5 tbsp. smoked paprika
  • sea salt
  • ½ tbsp. garlic powder

Instructions
  1. Preheat oven to 350
  2. Peel the plantains (use the linked how-to guide)
  3. Slice the plantains thinly on a diagonal
  4. In a large bowl, toss the plantains with the oil and spices
  5. Lay the plantain chips in a single layer on a baking sheet
  6. Bake in the oven for about 30 minutes, until crisp. Flip the chips half-way through the baking process and check on them toward the end to ensure that they aren’t burning.
  7. Cool for a few minutes before eating.
  8. Enjoy!

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Homemade Corn Nuts

I can’t remember how we came upon the topic of corn nuts, but it came up in conversation recently. I think it was the prospect of a field trip to Oh! Nuts, and finding the store closed. I was craving some fresh roasted corn nuts – still piping hot. So good.  I then began to reminisce about the mass produced corn nuts I used to buy at Chi’s Market down the street from my parent’s house. They were probably around 50 cents at the time, and we used to pour them in to our mouths. Crunch-Crunch-Crunch. Listening to people eat them was ever so annoying, but eating them myself – totally worth it! They even came in assorted flavors like ranch and barbecue! I used to love barbecue flavor anything.

My husband suggested that I attempt to make them. I was told that I would have to find the giant white Peruvian corn and soak it. It wouldn’t work with just any corn kernel. Was thrilled to find a bag of these special corn kernels on my first try. Goya offers a kosher-certified Maize Mote Pelado. Found a good sized bag at Food Basics. Score!

These corn nuts are prepared in a similar way to roasted chickpeas. You simply coat them in oil and salt and roast in the oven for around 30 minutes  – stirring for even browning. They have a very big crunch and a somewhat heady, corn taste. They don’t taste like the deep fried store bought stuff, but they are their own taste and pretty good.

Maize Mote Pelado





Homemade Corn Nuts
Ingredients

1 bag of Maize Mote Pelado – Giant White Corn
2 tbsp. Salt
1/4 cup vegetable oil
Additional spices as desired

Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.

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Preheat oven to 400.

Drain the corn

In a large bowl, toss the corn in the oil and sprinkle salt over it.

Place the corn in a single layer on a baking sheet.

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Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.

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Let cool a few minutes and then taste. Add more salt or other spices as necessary.

homemade corn nuts

Enjoy!

Homemade Corn Nuts
 
Author:
Recipe type: Snacks

Ingredients
  • 1 bag of Maize Mote Pelado – Giant White Corn
  • 2 tbsp. Salt
  • ¼ cup vegetable oil
  • Additional spices as desired

Instructions
  1. Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
  2. Preheat oven to 400
  3. Drain the corn.
  4. In a large bowl, toss the corn in the oil and sprinkle salt over it.
  5. Place the corn in a single layer on a baking sheet.
  6. Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.
  7. Let cool a few minutes and then taste. Add more salt or other spices as necessary.

 

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