Recipe courtesy of Nancy Fuller
Sweet and Spicy Plantain Chips
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 313
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 30 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 313
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 30 mg
Ingredients
Directions
- Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
- Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
- Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.
