Raw, Vegan, Gluten-Free
Recipes for Savory and Sweet Plantain Treats
Chips have all but disappeared from my pantry, which is a good thing as I am powerless over their control :- ) Occasionally if I decide to indulge, it is either with the Simply7 seal-salt- flavored lentil chips or plantain chips.
All packaged plaintain chips are fried and usually in questionable (possibly hydrogenated) oils; Most often I will find brands that are fried in canola oil, which is most likely going to be genetically modified. It’s certainly better than many snack options but I’ve been envisioning this raw version for some time and decided to experiment last week in the Raw Fusion Kitchen.
These came out really well. They took only about 4 hours but I did leave half the batch overnight to see how they did and they were very crisp and tasty. I think that blotting the oil at some point would be better as they were a bit oily and it was hard to do it after they were dry. The idea is to get the starchiness flavor obliterated via the dehydration process.
Super for snacking and for adding to raw salads to get some crunch.
I sliced them very thin (1/32 setting on the mandolin) and marinated them in sunflower oil in which I had crushed a few garlic cloves. I first dehydrated them on parchment paper (if you don’t have a dehydrator, line a cookie sheet with parchment)
Since these are a savory snack you would make them with a green (unripened) plantain. Plaintains are in the same genus as bananas and have most of the same nutrients, but are higher in dietary fiber. They grow in tropical climates and are used as a bland vegetable when green and more as a fruit when very ripe. The complex starch (lower glycemic index) of a green plantain releases very slowly and is considered to be good for diabetics.
I buy plantains from my local farmer’s market but you can also find them in specialty or Hispanic markets.
Garlicky Raw Plantain Chips
- 2 large plantains (to hasten maturation, place in a brown paper bag, fold at the top and keep in a warm place)
- 2 TB. sunflower oil (you can substitute with grapeseed — or olive oil providing you are using dehydrator, not oven)
- 1-2 cloves garlic, crushed (depending on how much garlic flavor you want)
- Sea salt to taste
Directions: Cut off tips of plantain. You may need to cut lengthwise through the skin. Slice very thinly and marinate at least 20 minutes in the garlic oil. Place on parchment paper on dehydrator try and sprinkle on sea salt. I started mine at 145 degrees for about 45 minutes and then lowered to 115 for about3 more hours. Blot with a paper towel before you lower the temp or they may be too oily. Some I left overnight in the dehydrator at 115 degrees and they were crispier. You need to separate them out on the parchment. If they are piled on top of each other at all they will not get crisp. The longer you dehydrate the less of a starchy finish or aftertaste they will have.
Serving Suggestion: Try adding these to a chilled summer soup, like my Mango-Lime Gazpacho, for crunchy texture and to make it a hearty meal.
Variations: For a nice sweet “cookie” I let mine ripen until the skin is very black so that when you open them you can mash them with a fork with tahini and lucuma powder. Dehydrate or lightly bake until it is no longer “gooey”.
SWEET PLAINTAIN COOKIES
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