Most of my near and dear are quite familiar with my weakness for tortilla chips. Yes, we all have our points of vulnerability. Mine happen to be crispy, salty chips designed beautifully for things like salsa and aaaah, guacamole.
Unfortunately, tortilla chips are made from corn, one of the highest GMO (genetically modified organism) food out there along with its buddies wheat and soy. Even the organic tortilla chips don’t really cut it as cross pollination and the ability to control things like birds and the wind make it difficult to really control germinating seeds in massive corn fields.
Although this had not stopped me from indulging in the occasional tortilla chip session, I knew it was one of those things that didn’t really sit well for me considering what I know about GMO and food quality.
All it took was a trip to Cubanita’s, a delicious Cuban restaurant here in lovely downtown Milwaukee, to open my eyes to the possibilities of love interests. Rather than drop of a basket of suspect bites of corn, they blessed us with even more addictive and highly desirable fried plantains.
For those of you unfamiliar with a plantain, they are the thing you may have accidentally purchased thinking it was a banana. Seeing as it looks like a mini one and is usually found nearby in the produce department, you can’t be too hard on yourself. They are sneaky little buggers.
Don’t let their uncanny resemblance fool you. These babies have a texture and taste that is more potato than banana, making them the perfect replacement for crispy, crunchy dipping devices.
Plus, they are an excellent source of fiber, calcium, beta-carotene (Vitamin A), and Vitamin C. An impressive report card that tortilla chips don’t match up to.
Now, I am pretty sure most plantains are prepared using canola oil (a derivative of corn) and table salt. Neither are the best in terms of your blood pressure, cholesterol or that vibrant health you are looking for.
I beg you to test out my version of plantains. You may just fall in love with me or at least my recipe. Either are encouraged yet both are expected of course.
Sea Salt Plantains
1 bunch of ripe plantains (they should be almost black)
1/2 cup unrefined organic coconut oil
First peel plantains by slicing them lengthwise with a knife, making sure not to slice through the plantain itself.
Slice the plantain as thin as possible lengthwise.
Heat cast iron skillet with coconut oil until melted.
Place sliced plantains in pan and cook on each side for 1-2 minutes or until dark brown but not burnt.
Remove plantains from pan and place on a cutting board covered with paper towel to absorb some of the oil.
Using a rolling pin, roll out each plantain until flat. They may stick to the rolling pin. Simply peel them off and continue.
Place flattened plantains back into the skillet for another 1-2 minutes. This will get them crispy.
Remove plantains from skillet, placing them again on paper towel.
Sprinkle with lime juice followed by sea salt.
Allow to cool off and get crispy.
Serve with my gangsta guacamole recipe that gained inter national recognition!