I have yet to figure out what season plantains are in. They don’t make a regular appearance in the fruit and veg store and seeing them one week isn’t a guarantee they’ll be there the next. What I do know is a plantain can be turned into plantain chips which are addictively delicious. For this reason alone, whenever I spot them I get one or two to turn into plantain chips. This time round, I cut them a bit thicker and diagonally to create a bigger vehicle on which to dip into an avocado lime pomegranate dip. A better chip and dip combination I have yet to have.
Warning when it comes to coconut oil and winter, depending on how cold your kitchen is, the coconut oil hardens fast. So, in winter, don’t wait for it to cool down, and rather put the plantains into the pan and mix them around in there to coat, or you risk the coconut oil hardening before everything gets coated.
Plantain Chips with Avocado Lime Pomegranate Dip
Ingredients
Plantain Chips
- 2 plantains
- 3 tbsp coconut oil melted
- 1/2 tsp Salt
Avocado Lime Pomegranate Dip
- 2 avocados
- 1 lime juiced
- 3 tbsp chives finely chopped
- 1/4 tsp Garlic Powder
- Salt to taste
- 1 pomegranate peeled and seeded (arils only)
Instructions
Plantain Chips
- Preheat the oven and line a baking sheet with paper
- Peel the plantain – the easiest way to do this is to score the plantain with a sharp knife lengthways and then peel it open. So instead of peeling it top to bottom like a banana you’re opening the peel from the side.
- Cut the plantains diagonally (I sliced them thicker than the original plantains and diagonally to make a better vehicle for the dip)
- Melt coconut oil, let cool and then coat the plantain slices in it. I let the coconut oil cool in the pan and then added the plantain slices to the pan. I then mixed them around with my hands to coat them well.
- Arrange the plantain slices on the baking trays. I needed two trays for all the slices. You can place them right next to each other, but do not overlap them – you want them to crisp up evenly.
- Bake for 25-35 minutes, until they’re browned on the edges and getting crispy. Turn the pan around halfway through and you can flip them over when one side starts browning. If you’ve cut them unevenly, some may brown faster – you can remove those from the oven earlier to prevent them from burning.
- Allow to cool and serve with the avocado lime pomegranate dip They do crisp up a bit more once cooled
Avocado Lime Pomegranate Dip
- While the plantains are cooking, make the dip by combining everything except the pomegranate into a bowl and mixing well. You can smoosh the avocado with a fork, choosing how chunky you want it to be.
- Adjust seasoning to taste and add the pomegranate seeds, mixing them in.
- Serve with plantain chips.
