Plantain Chips

Swap a packet of crisps for this healthier and delicious snack option. Add a little pinch of cayenne pepper for extra heat and when served with the dip is a meal in its own right.

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

Ingredients

2 large tomatoes ripe/skinned/deseeded
1 small red onion finely chopped
2 rings pineapple finely chopped
1 medium red chilli deseeded and finely chopped
2 tbsp coriander cilantro/chop
1 large lime juice only
½ tsp Jerk seasoning
2 medium plantains green
2 tsp sunflower oil
½ tsp garlic salt
½ tsp garlic powder
½ tsp black pepper
1 pinch cayenne optional

Instructions

Preheat the oven to 190°C/170°C fan oven/gas 5.
Line a large baking tray with non-stick baking paper.
Mash half of the tomatoes with a fork and spoon into a bowl. Roughly chop the remaining tomatoes and add to the bowl with the red onion, pineapple, chilli, coriander, lime juice to taste and Jerk seasoning. Stir well until combined.
2 large tomatoes, 1 small red onion, 2 rings pineapple, 1 medium red chilli, 2 tbsp coriander, 1 large lime, ½ tsp Jerk seasoning
Chill for 20 minutes to allow the flavours to mature.
Peel the plantains and slice 1/8-inch thick. Toss in the oil, garlic granules and black pepper and spread in a single layer onto the prepared baking tray.
2 medium plantains, 2 tsp sunflower oil, ½ tsp garlic salt, ½ tsp garlic powder, ½ tsp black pepper
Bake for 15–18 minutes until completely baked and cooked.
Allow to cool and sprinkle with the cayenne pepper, if liked.
1 pinch cayenne

Nutrition