How I Cook | Oven Baked Plantain Crisps (3 Ways)
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OVEN BAKED PLANTAIN CHIPS
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HEALTHY | BAKED PLANTAIN CHIPS
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Step 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through.
Drain plantains. Arrange plantain slices in a single layer on a baking sheet and season with salt and pepper to taste. Bake until golden crisp, about 20 minutes, flipping halfway through. Drain plantains on paper towels and serve with Pico de Galloor guacamole, if desired.
Once you’ve baked your plantain chips, they’re perfect for all kinds of dips, including my garlic aioli, dairy-free spinach artichoke dip, best ever guacamole. Stir in the sliced plantain and coat it well with the spice rub. Spread the sliced pieces onto the baking sheet and bake for about 20-25 minutes, flipping it once. Most recipes tell you to slice it on the diagonal, but I like the plantain chips round.
In a small bowl, toss the plantain slices with the olive oil and seasonings. Spread in a single layer on the prepared cookie sheet. Bake until browned and crispy on both sides, 8-10 minutes per side. Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Cut the ends off the plantain, cut a thin line down the length of the plantain, being careful not to cut into the flesh. Then, using the knife and your hands, remove the skin from the flesh of the plantain *. Home-baked plantain chips are prepared with a minimal amount of oil.
You control the amount of salt used in baking it, and you know your ingredients. I prefer to make my plantain chips using the bake option (rather than frying), as this is the healthier of the two. Other Ways to Cook Plantains. Baked Plantain chips are done when they start to brown around the edges.
Remove from oven and serve. Baked Plantain Chips are best served warm. You can also cool the plantain chips.
Plantains are one of the basic starches inWest Africait is very adaptable because it can either be used in preparing a savory dish, snack or dessert These chips are baked with very little oil and deliver a very satisfying toasty crunch. Baked or “oven fried” plantains are not the same as plantain chips. While chips are thin and crispy, these baked plantain slices are thick and tender.
However, they can be used for dipping in a variety of delectable sauces.
List of related literature:
|from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day|
|from The Gourmet Cookbook: More Than 1000 Recipes|
|from The Diloggún: The Orishas, Proverbs, Sacrifices, and Prohibitions of Cuban Santería|
|from Fine Haitian Cuisine|
|from MasterChef: The Ultimate Cookbook|
|from Edible Medicinal And Non Medicinal Plants: Volume 3, Fruits|
|from Secrets of Colombian Cooking|
|from Three Guys from Miami Cook Cuban|
|from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|
|from The Healing Powers of Vinegar (3rd edition)|