Baked Banana Jerk Chips
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Banana chips baked at home are much healthier than store-bought or regular potato chips, and they're just as crunchy! Banana chips are made from plantains, which are typically cooked before eating. Green plantains are essential for crispier chips. Slice them thinly, drizzle with coconut oil for a tropical flavor, and sprinkle with spicy Caribbean jerk seasoning. Bake the chips in the oven and serve as a snack or as a crunchy side dish for burgers and main courses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 green plantains
- Coconut oil
- 1 tbsp. jerk seasonings without salt
- 1 teaspoon coarse salt
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Recipes with similar ingredients: plantain, coconut oil, banana chips
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line two baking sheets with parchment paper or place wire racks on them.
- Trim the ends of the plantains. Score the peel in three places and peel off the skin. Using a mandoline or a sharp knife, slice the plantains into 0.3 cm thick rounds.
- Place plantain slices on prepared baking sheets and drizzle generously with coconut oil. Sprinkle with 0.5 tbsp jerk seasoning and 0.5 tsp salt. Turn the slices over and drizzle them with coconut oil, salt, and seasoning as well.
- Bake for 10 minutes, then drizzle the plantains with coconut oil again. Rotate the baking sheets and continue baking for another 10-15 minutes, until golden and crisp. Cool the plantains on the baking sheets and serve.
Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.
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