Along with apriums and Mocha Maca Crunch Coconut Bliss vegan ice cream and sitting catty-corner from Sarah at the table as we laugh and work companionably in the sweltering (yes sweltering it is so magical please winter stay away) summer heat and getting cheques in the mail after a year of no income and the blissful pain of longing and snapchats with US beloveds and new friendships in Toronto and pink sun-blushed shoulders (must store up vitamin D that’s how science works right?) and not giving a hoot about Miley or the VMAs and raw sweet summer corn and
these are a few of my favourite (new) things.
I could not believe how well these plantain chips worked. I was in my local grocery store today and came across plantains, which I’ve never cooked with before. I chose two, came home, and had no idea what to do next.
Then I remembered buying a bag of plantain chips in New York years ago, and thinking they were scrumdiddlyumptious. So I cranked the oven on, picked the not-green-but-yellow-with-a-few-black-spots plantain, peeled it, sliced it thinly, tossed it with nothing more than a little oil and smoked paprika, and roasted it for about twenty minutes.
People, these healthy homemade crispy plantain chips are so good. SO GOOD. I expected the plantain would remain a little soft (like sweet potatoes, which never get truly crisp in the oven), but they were so crunchy I bet my neighbours heard me snacking.
Even better, they tasted amazing. Slightly reminiscent of bananas but more savoury, yet still a little sweet, and heavens, just wonderful, really.
Next time, I’m trying salt and cumin. Then maybe cinnamon sugar.
The vegan oven-roasted plantain chip possibilities are endless.