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!

smoked-plantain-chips.jpg

 Loading InLinkz ...

Kosher Carbonara – Yes it’s possible…

Pasta Carbonara is said to be pure Italian comfort food. The basics of the classic dish are bacon, eggs, pasta, and parmesean. The bacon is obviously problematic in my world as far as kashrut goes. The raw eggs, which are cooked in the pasta, while not a problem, it still made me nervous.

Some people choose to use some of the fakin’ bacon. I choose not to, only because the texture doesn’t work quite right ever. Have no fear though, Bacon Salt is here. Bacon Salt is a spice mixture that gives your food that yummy eerie flavor of bacon. I just bought it and thought that a cabonara would be the perfect dish to test this spice out.

Below is the recipe I came up with…

Kosher Carbonara

Ingredients:

1 lb. spaghetti
3 eggs
6 cloves of garlic, chopped
8 mushrooms, chopped
1/2 cup of peas
1/2 stick of butter
salt
pepper
1/2 cup of white wine
1/2 cup of starchy pasta water
2 tbsp. bacon salt
1 cup parmesean
olive oil

Cook the pasta to al dente in a pot of salted water.
In pan, saute the garlic. Add in the mushrooms and peas. Continue to saute. Add in one tablepoon of the bacon salt. Now add the wine and the cooking water.

In a separate bowl, mix up the eggs with the parmesean cheese.

Drain the hot pasta into a large bowl. Quickly add in the egg and cheese mixture and stir, stir, stir. Now mix in the mushroom/pea mixture. Keep stirring. The pasta will cook the egg, but you don’t want the egg to scramble. Add in the butter. Stir some more. You should have some yummy creamy pasta.

Serve on a plate. Spinkle on additional bacon salt and parmesean.

It was very tasty. I have never tasted real carbonara, so I have nothing to compare it to, but this was very good.


1 2