switch up your gmo corn chips with this high fiber snack! these banana doppelgangers are rich in resistant starch, a prebiotic that promotes the growth of good bacteria.
these are quick and easy to make, and you can bake them or to keep them raw, simply dehydrate them at 115F until crispy. I've used both methods and they both taste great + have a perfect crunch!
ingredients:
3 peeled green plantains
1 tablespoon melted coconut oil
½ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon coriander
½ teaspoon Himalayan rock salt or other sea salt
-preheat oven to 350°F and line a baking sheet with parchment paper.
-peel plantains by cutting off the top and running a knife alongside. the peel is very thick and the plantains are very woody. once peeled, slice on an angle. place sliced plantains in a large bowl & toss with melted oil & spices until all slices are covered evenly.
-spread coated plantain slices onto prepared baking sheet & transfer to the oven to bake for 15 minutes before rotating to the other side and baking for another 10 minutes. check to make sure all are nice and crispy, then allow them to cool completely. store in a plastic container on the counter for a couple of days, or the freezer for 1–2 months.
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