the perfect dip for crispy plantain chips
Vegan | Gluten Free | No added Sugar | Nut Free
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.
Photography by Feige Lewin
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