Baked Plantain Chips & Cherry Tomato Salsa
• 2 yellow plantains, peeled and thinly sliced into coins
• 1/2 tbsp melted coconut oil
• pinch of cayenne pepper
• 175g (11/4 cups) cherry tomatoes, diced
• 1/2 red onion, finely chopped
• 2 spring onions, finely sliced
• juice of 1 lime
• 1 tbsp tomato purée
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 2 tbsp chopped fresh coriander
• black pepper
PREP TIME: 15 minutes
COOKING TIME: 20 minutes
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Toss the plantain slices in coconut oil and cayenne pepper. Lay out as a single layer on a parchment-lined baking sheet. Bake the slices in the oven for 20–25 minutes, or until browned. Remove and allow to cool.
3. While the chips are baking, make the salsa. Place the tomatoes and onions in a bowl. In a separate bowl, combine the lime juice, tomato purée, smoked paprika and salt into a paste before pouring over the chopped tomatoes and onions. Stir well.
4. Finally, add the chopped coriander and some pepper.
PLANTAIN CHIPS PER SERVING
248kcals, 2.4g protein, 4.1g fat, (3.2g saturates), 57.2g carbs, 4.2g fibre, 26.9g sugar, 0g sodium
SALSA PER SERVING
(1/2 recipe) 60kcals, 2.2g protein, 0.7g fat, (0.1g saturates), 13.7g carbs, 4g fibre, 6.4g sugar, 0.6g sodium
For a crispier chip, when the plantains have finished cooking, turn off the oven and leave the chips to dry out for a further 20–30 minutes. Store in an airtight container.
Ceri Jones combines her passion for healthful food and nutrition with a love of cooking and exploring new recipes with fresh, seasonal ingredients. Ceri completed her Natural Chef training at Bauman College of Holistic Nutrition and Culinary Arts near San Francisco in 2014, and now lives and works in her hometown of London as food writer, recipe developer and community cooking teacher. Ceri also enjoys catering for yoga retreats, occasional supper clubs, and other small health-minded events.
, 20 March 2017