Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 316 kcal | 90 kcal |
| Protein | 3.4 g | 1 g |
| Fat | 1 g | 0.3 g |
| saturated | 0.4 g | 0.1 g |
| Carbohydrate | 76.8 g | 21.8 g |
| sugars | 38.9 g | 11 g |
| Fibre | 6 g | 1.7 g |
| Sodium | 10 mg | 3 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- Himalayan pink salt
- Cinnamon
- 1.6 kg plantains (about 9 medium)
Instructions
- Pick your plantains by their skin colour, because that decides what you get. Green ones are starchy and dry into something like a crisp; yellow and spotted ones are sweet and dry into something chewier that will never go properly brittle.
- Score the skin lengthways with a knife and lever it off rather than trying to peel it like a banana. A green plantain skin will not come away with your thumb and you will lose half the flesh fighting it.
- Slice the plantains thin and even on a mandolin, either in rounds or on a long diagonal for bigger chips. Uneven slices are the reason most batches come out part crisp and part leathery.
- Sprinkle the pink salt and cinnamon over the slices on the tray rather than tossing them in a bowl. There is no oil here for the seasoning to cling to, and a bowl leaves most of it in the bowl.
- Lay the slices out flat without overlapping and dehydrate at 57 °C for 3 hours. This is a short run compared with most chips, so start checking early rather than walking away for the day.
- A finished chip snaps in two and has no pale, waxy patch at the centre. Let a piece cool before you judge it, because warm plantain feels crisp and turns bendy on the plate a minute later.
- Put anything that flexes back on the trays for another half hour. A ripe plantain takes noticeably longer than a green one and it is normal for a mixed batch to need a second round.
- Store the cooled chips in an airtight jar in the cupboard for a month. They soften faster than potato chips do, so keep the jar shut and re-crisp a soft batch on the trays rather than throwing it out.
