When Jon and I first transitioned to a paleo lifestyle, the thing we missed the most was crunchy food - not only crackers, etc, but primarily from chips and the like. But, there are grain-free sweet potato chips, right? Well yes, but unfortunately most brands still use industrial seed oils, and can have detrimental effects on the body in the long term. So it was time to get creative! ... Luckily, with a little thought, a little love, and a little BUTTER, we have resolved that issue once and for all. Can you see a butter theme here yet?
This is a short and simple recipe that I hope you will enjoy either on its own or with a home made dip of your choice. I have many crunchy recipes coming to post in the future - the list includes: purple sweet potato, cassava, breadfruit, beets, horseradish.
TIME: 40 min
YIELD: 2 cups
6 medium sized ripe organic plaintains
2 tbsp grass fed butter or goat butter (or palm oil if you prefer)
For a kick if you want to explore on your own: dash of cayanne, smoked paprika
1. Preheat oven to 350 deg.
2. Peel and slice plantains horizontally on an angle. Make slices thin, about 1/2 inch wide. I prefer to slice on an angle as the chip is more lengthened and less spherical for improved dipability (yes. It's a word.)
3. Melt butter on low heat, and when fully melted, pour over plaintains in a bowl.
4. Add salt and toss.
5. Spread plantains on a baking sheet lined with parchment paper and bake for 30-35 minutes until crispy.
6. Remove from oven and let cool.
7. Gobble them up! But remember to share... A bit.