Friday, March 30, 2012

Plantain Chips and Roasted Tomatillo, Serrano Salsa

Giving up potato and tortilla chips is no big deal for paleo persons when you can have these tasty treats. A fresh plantain chip, still hot from the pan is hard to beat. The key to making the chips is using green plantains. Make a slit down the plantain and do a little wedging with your knife to get the firm peal loosened up.

Fried Plantain Chips:
2 green plantains, pealed and sliced thin
1 tablespoon coconut oil
salt and pepper to taste

In a frying pan, heat coconut oil on medium. Fry sliced plantains until golden brown on both side; salt; pepper; serve.

Roasted Tomatillo and Serrano Salsa:
1 large tomato, quartered
1 serrano pepper
1 head of garlic, pealed and separated
3 tomatilloes, husked
salt and pepper to taste

Preheat oven to 425. On a cookie sheet lined with foil, place tomato, whole serrano, whole garlic cloves, and whole tomatilloes; roast for approximately fifteen minutes. One roasted, removed stem from serrano. Put all ingredients into a bowl and blend with an immersion blender; or use a blender. Serve. Enjoy.

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