I skipped the coconut part of the recipe, just baked thin slices of plantain. But I think the coconut would taste really good, it just wouldn’t pair well with the food I am serving it with.
I served it with Steamed Fish with Lime and Black Beans and brown rice.
For the fish, I followed the recipe for Steamed Fish with Lemon and Capers over Zucchini Strips but skipped the capers, parsley and zucchini. For the Beans, I followed this recipe.
Baked Plantain Chips
(From http://jugalbandi.info/2008/04/baked-plantain-chips-with-coconut- curry-leaves-and-confessions/)
Preheat oven to 425 F. Peel and cut green plantains into thin rings. (1 large plantain will yield about 3 cups) We peel it lightly – not all the way to the flesh.
Put 2 tbsp vegetable oil on a baking sheet and add salt and cayenne powder to taste. Mix the oil and spices and put the plantain slices on the tray. Shake them a bit until coated and turn them over to coat the other side.
Bake for 25-30 minutes, turning once, until crisp and golden.
Heat 2 tsps oil (preferably coconut oil) in a pan. Add a few curry leaves. When they turn slightly crisp, add 1/4 cup dried coconut pieces. Fry until the coconut starts to turn brown on the edges.
Add the chips and toss them around, check seasonings, and serve.
Leave a Reply