Plantain chips and dried cranberries in coconut and chilli recipe
This tropical looking mix is crunchy, sweet, and aromatic and there’s a lovely hint of chilli right at the end. It’s delightful. I’ve used agave nectar to sweeten the mix - healthier than loads of sugar. You have to try it.
Makes enough mix to fill two jars.
Ingredients
- 1 large green plantain
- 4 tbsp agave nectar
- 1 tsp chilli flakes
- 0.25 tsp ground cinnamon
- 3 -4 tbsp desiccated coconut
- 1 generous handful of dried cranberries
- 200 g cashew nuts
- 1 cup oil for frying plantain chips
Details
- Cuisine: Indian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Heat the oil in a deep pan and in the meantime, take the green skin off the plantain and cut the plantain into 1 cm thick circles with a knife of mandolin.
- Fry the chips until they are crisp and deepened in colour. You will feel that they are tougher and crisp when you move them with a slotted spoon.
- Remove the chips onto a kitchen paper and leave them to cool.
- In a non-stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips. Mix well.
- Stir in the chilli flakes, mix again. Then add the agave nectar and the desiccated coconut. Thoroughly mix it all together to make sure the spices and coconut are evenly distributed.
- Toss in the dried cranberries and mix again.
- Allow the mixture to cool completely before packaging it.
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