I adore plantains. I am Nigerian, and it is pretty much a staple. Fried is the norm...and is SOOOO good. However, all of the oil and grease afterwards leave my stomach wanting to seek revenge on me for the intake of so much grease. So, how does one enjoy plantains without the oily revenge? Chips, my loves. But not fried, not baked. No, my darklings - raw. Crispy, yet tender. Sweet, shards of bliss....raw and living. "What, living???" (I can just picture the question marks dancing above one's head). But of course - living. I consume the living - plants, that is. Raw via a dehydrator means that it is not cooked and the nutrients remain. But take heed and listen well, for all is not lost if a dehydrator does not lie within your lair. An oven set at a the lowest temperature will do - but it will not be raw. As much as I adore them plain, fiery is my preference. Once you try these, you will shed tears of bliss....or from the heat. Either way...it shall be delightful.
WEAPONS OF CHOICE
-Dehydrator or oven
-3 dark and ripe plantains
-1/4 teaspoon cayenne powder
-1/4 teaspoon ancho chile powder
-pinch of pink salt
LET US BEGIN.......
-Remove the skin of the plantains by first cutting off the ends of the plantain with the knife. Then, carefully running the knife through the skin creating a slit from the top to the bottom. This will result in removing the skin with ease.
-Turn the plantain horizontally, and cut it into long, thin strips - about 1/16 of an inch. You can go up to 1/8 of an inch, but I would recommend not going anything thicker than that.
-On your dehydrator sheets, place each piece carefully leaving a little bit of room between each piece. If you are using an oven, line a baking sheet with parchment paper. Make sure to go ahead a preheat your oven to the lowest setting, which is normally 170 degrees.
-Sprinkle the sea salt lightly over the plantains and then place them in your dehydrator at 115 degrees (or the oven once the temperature has been reached) and leave it overnight.
-In a paper bag, place the remaining spices and add the plantain chips once out of the dehydrator or oven. Seal the bag and "shassage" (shake and massage) until each piece is coated.
-Take it out of the bag and indulge.
Hellfire never tasted so grand.
Until We Meet Again, My Loves.
Adaora O. | Goth In The Raw