Italian Plantain Chips

30.6.2016 | 00:33

Depositphotos_69324923_m-2015

So, plantains are just fancy bananas, right?  Well, they certainly resemble bananas, and they also grow in tropical climates, but they’re not exactly the same.

When unripe, they provide something called resistant starch – this is a starch that doesn’t get converted into sugar by our bodies, instead providing a fiber that’s good to feed our inner hitchhikers – those gut bugs we can’t live without.  Prebiotics.

So what to do with them?

A few weeks ago I made yogurt using two plantains as the base, adding some water and blending it in the Vitamix until I got a smooth consistency similar to yogurt.  Then, ½ teaspoonful of probiotic powder gets stirred into the mixture.  Let ferment at room temperature for about 24 hours, then refrigerate and enjoy over the next few days.

But that’s not this week’s recipe.  Diane and I are always looking for some healthy snack foods, especially healthy options for travel, a day away from home or even for the lunchbox.

Using the plantains before they’re ripe means you don’t end up with a sugar-laden treat, even if fruit is a healthy source of sweetness.

An extra treat this week:  I managed to coordinate the recipe timing with the latest video, which is now on YouTube or you can enjoy it here.

[video_player type=”youtube” width=”560″ height=”315″ align=”center” margin_top=”0″ margin_bottom=”20″]aHR0cHM6Ly95b3V0dS5iZS9UaHFjWWFMUU9Vdw==[/video_player]

By the way, the dehydrator sheets referred to in the video are called paraflex sheets (thank you, Diane!).

These chips can probably also be made in an oven, but I haven’t tried it yet.  For anybody feeling inspired to try it, please share the temperature and time in the comments.  My best guess is the lowest heat setting (usually around 170° F) for 30 minutes, at the most.  I’d check them after 10 minutes.

Italian-style Plantain Chips

Plantain Chips; Non sharpened file

Ingredients

(4-6 servings)

2 or more unripe, GREEN plantains

1 Tbsp coconut oil, melted

½ tsp Himalayan or sea salt

½ tsp dried basil

½ tsp dried oregano

¼ tsp garlic granules or powder

Directions

Remove peel from the plantains – since they’re unripe, I usually use a knife to do this.  Slice the plantains very THIN.  Toss into a mixing bowl.

Add remaining ingredients and stir until slices are evenly coated.  Spread on dehydrator tray(s).

Dehydrate at 105=110°F for approximately 4 hours.

 

 

And just for fun – here are the Minions doing their banana song.

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