We are beginning with Bakeathon today for the entire month of December. We are posting baked recipes on Mondays, Wednesdays and Fridays for the whole month. If that is isn’t exciting I don’t know what is!
The husband loves plantain so much that he can eat it every other day and that is saying a lot for the husband. He is usually the type who moans – “but you made omelette only ten days ago.” Right! But unfortunately for him, we don’t get plantain in this small town and have to travel 100 kms to Kuala Lumpur for it. We go to KL once a month where I buy plantain in bulk and make it three of four times the following week. I have been meaning to try the baked version of these chips ever since I saw it on Harini-Jaya’s blog during the Blogging Marathon few months ago. Finally I did.
So here goes –
WHAT WE NEED
4 small plantains (or 2 large)
2 tbsp oil
1 tsp Red Chilly powder
WHAT TO DO
- Preheat the oven to 190C
- Peel the plantains
- Slice the plantains to thin round slices
- In a bowl, pour the oil and add the plantain slices
- Mix well to coat the oil on all the slices
- Add salt and red chilly powder and mix well
- Arrange them on a foil or lightly greased baking tray without overlapping on each other.
- Bake for 5 minutes
- Use a spatula to turn the slices on the other side
- Bake for 3 mins or until the slices are golden brown and the edges are darker in colour
- Enjoy it with mixed rice or grab a handful and settle down with a book!
- The plantains available here are very small, almost half the size of those I was used to in Bangalore. So that’s the measure I have used
- If you don’t like your chips too spicy reduce the chilly powder quantity to ½ tsp
- You can also replace chilly powder with black pepper powder.
- It keeps for 2-3 days in an air tight container.
This is part of the