Plantain chips and dried cranberries in coconut and chilli recipe – a delicious recipe with green plantain, nectar, chilli flakes, ground cinnamon, generous handful, nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Fry the chips until they are crisp and deepened in colour.
3
You will feel that they are tougher and crisp when you move them with a slotted spoon.
4
Remove the chips onto a kitchen paper and leave them to cool.
5
In a non-stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips.
6
Mix well.
7
Stir in the chilli flakes, mix again.
8
Then add the agave nectar and the desiccated coconut.
9
Thoroughly mix it all together to make sure the spices and coconut are evenly distributed.
10
Toss in the dried cranberries and mix again.
11
Allow the mixture to cool completely before packaging it.
531
kcal
Calories
60
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large green plantain, 4 tbsp agave nectar, 1 tsp chilli flakes, 0.25 tsp ground cinnamon, and more.
Yes, Plantain chips and dried cranberries in coconut and chilli recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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