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Happy first week of 2014, everyone! As those of you who read my first (and hopefully not last…) newsletter, one of my plans for this year is to start documenting and sharing recipes that I create as part of my ancestral diet to demonstrate the possibilities of food creation.
I personally am not a big recipe user, so I’m probably going to be sharing recipes that are super easy and require very few ingredients, since most people aren’t creating MasterChef-quality dishes on a regular basis. Case in point? My very first recipe today literally only has ONE ingredient. I guess it can’t get much easier than that!
These plantain chips are super easy to make. Just peel, slice, and dry at ~125 degrees Fahrenheit until they’re to your preferred level of dryness. (~10-12 hours or so.) You can use green or yellow plantains.
Plantains can’t really be peeled like normal bananas, they need to have their peels sliced.
The ends should be cut off for easier peeling as well.
Sometimes, they peel fairly easily.
Other times, you need to cut the peel off with a knife.
Once the plantain has been thoroughly peeled, you can slice it thinly. Thinner chips will be crispier, thicker ones will be meatier.
I used a dehydration tray but you can also just put them on a metal tray. The more air that can get to them, the less time they’ll take to dry. You can also use a dehydrator.
I made enough that I filled two trays. Then I set the oven at 125 degrees Fahrenheit.
You can check on the chips to see when they seem done. Drying time will depend on thickness, tray style, and personal preference. I like mine with a little softness inside, but some people like them crunchy! My batch probably took around 10-12 hours total.
In the end, you get a nice little chip! Enjoy!