Recipe
Oven-Baked Plantain Chips with Hemp Jalapeño Sauce Recipe
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This easy oven-baked snack puts a fun, Latin-inspired spin on your usual bowl-o-chips. Crispy, golden plantain sticks dipped in a creamy hemp and jalapeño sauce, finished with lime and coriander… Yum!
You will need
Serves 4
For the plantain chips:
- 2–3 green plantains, peeled and cut into thick sticks
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
For the hemp jalapeño sauce:
- 3 tablespoons tahini
- 1/2 cup hemp seeds
- Juice of 1 lime
- 2 tablespoons olive oil
- 1–2 garlic cloves
- 1 jalapeño, seeds removed
- 1/4 cup water
- Salt and pepper, to taste
- 1 bunch coriander
Recipe: The Almond Lane
Directions
10 mins to prep
20 mins to cook
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Step 1
Preheat the oven to 210°C and line a large baking tray with baking paper.
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Step 2
Add the plantain sticks to a large bowl along with the paprika, garlic powder, turmeric, salt and pepper. Toss well to evenly coat the plantains.
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Step 3
Arrange the seasoned plantains on the prepared baking tray in a single layer, making sure they aren’t overlapping, and bake for about 20 minutes, flipping halfway through, until golden brown and crisp around the edges.
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Step 4
Meanwhile, add the tahini, hemp seeds, lime juice, olive oil, garlic, jalapeño, water, salt and pepper to a high-speed blender. Blend until smooth, adding a little more water if needed to reach your preferred consistency.
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Step 5
Taste and adjust seasonings if needed, then add the coriander and pulse a few times until roughly chopped and incorporated.
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Step 6
Remove the plantain chips from the oven and serve with the hemp jalapeño sauce on the side or drizzled on top.
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Recipe: The Almond Lane
