These dark chocolate drizzled plantain chips with fleur de sel combine two things I love: Plantain chips and Trader Joes.
I’ve made thick plantain chips, thin plantain chips, salted plantain chips and ones sprinkled with cinnamon and sugar, but never with a dark chocolate drizzle. That is until I saw that Trader Joe’s has just come out with a chocolate drizzled version of their plantain chips, which may have been where my love for plantain chips began. As the [un]official South African ambassador for Trader Joe’s (I dare you to find another Saffa who loves TJ’s like I do, keeps up to date on all their latest products and can shop there with the comfort of trawling a Woolies that I can), when I saw their latest product, with no way of procuring a bag, there was only one option left: make them myself. And so I did.
They’re sweet and salty, have a crunch from the plantains and a creaminess from the dark chocolate. They’re delicious and now you too can enjoy them, as long as you can find a plantain or two, which if you’re lucky can be found in a Food Lovers or a smaller old-school grocery store. A word of warning, they are utterly addictive. I sit here writing out this recipe, crunching on them with zero will to stop.
Dark Chocolate Drizzled Plantain Chips with Fleur de Sel
Ingredients
- 2 plantains
- 2 tablespoons coconut oil melted and cooled
- 50 grams dark chocolate
- fleur de sel
Instructions
- Preheat the oven to 180C and line a baking tray with a silpat mat or baking paper.
- Peel the plantains. To do this, slice off the ends and score the sides. This will allow you to pull back the thick skin.
- Cut the plantain into thin slices - I use a mandolin slicer for this.
- Melt the coconut oil and toss the plantains in the melted coconut oil, making sure they are fully coated.
- Spread the plantain slices in an even layer on your baking tray
- Bake for 20-25 minutes, until the edges have started to brown and the bottoms crisp. Give them a peak every 10 minutes and remove any plantains that are ready. I find that the ones around the edges cook faster.
- Once cooked allow them to cool.
- Melt the dark chocolate and drizzle over the plantain chips. Sprinkle with some fleur de sel. Melt the dark chocolate and drizzle over the plantain chips. Sprinkle with some fleur de sel.
- Let them cool completely and then enjoy.
Images are by Nutreats Food Photography Studio.
