I have a strong sweet tooth. I love cookies, candies, and more cookies. But, that’s not so great for my teeth and my health, so sometimes I gotta pick something slightly healthier. So today, here’s a recipe that highlights two of my favorite savory flavors.
I’m originally from Maryland, the home of Old Bay. If you’re not familiar, Old Bay is a spice seasoning usually put on crabs and other seafood. But I think it’s good on everything. I always put it on broccoli and roasted potatoes. It’s good in bloody Mary’s and on popcorn. Old Bay will do the trick for any recipe where you want a little salt and a little zing. I’ve even read about Old Bay in sweet recipes. In Maryland there is Old Bay ice cream and Old Bay chocolates! When I’m in DC next month, I’m going to have to see if I can get my hands on some of those. But, all of that gushing is to say that Old Bay is a really important flavor for me, and when in doubt, Old Bay is my secret ingredient.
My family is also from Puerto Rico so I grew up with that Caribbean flavor palate. Rice, beans, and plantains are my comfort foods. Seriously, when I was homesick in college I would go home and ask my parents to make me rice and beans. There’s something about the way they make beans that’s better than how I make beans. They say, “I just added sofrito,” but I think they are holding out on me. I especially love plantains. If you haven’t had a plantain before they look like bananas but are larger, starchier, and you don’t eat them raw. Plantains are delicious when soft and sweet, but also really great as chips when they are crispy and savory.
So, today’s recipe is a love child between the flavors of my youth. It’s Maryland-Puerto Rican fusion. I wonder if that exists already? Also, I wonder what a whole Maryland-Puerto Rican fusion restaurant would look like? I’m getting off topic. This love child, to me seems almost like an obvious combination. Crab chips
Before diving in. There are a few things you should know about plantain prep. First, they don’t peel like regular bananas. Take a sharp paring knife and cut the ends of the plantain. Then, score the plantain on four sides. You should now be able to peel the skin off. If the skin is being difficult use your knife to help you. Scrap off any skin that is being stubborn and staying stuck to the fruit. Also, don’t worry about cutting these two thin. If you’ve ever tried to make baked potato or beet chips, you have to make paper thin cuts. Not necessary here! Cut of about 1/8″ will work well and you’ll have perfectly crunchy chips.
Messy level: One spoon! Three ingredients that you mix in a bowl. What could be easier?
- 1 plantain
- 2-3 teaspoons olive oil
- 2-3 teaspoons Old Bay
- Line a baking sheet with parchment paper.
- Preheat the oven to 375°F/190°C.
- Peel the plantain and cut it into ⅛" coins. Don't worry about cutting everything perfectly, just cut them pretty thin.
- Put the plantains in a medium bowl. Pour in the olive oil. Start with 2 teaspoons then stir to coat. If you feel like the plantains aren't well coated, add the third teaspoon. Sometimes I felt like 3 teaspoons (which equals 1 tablespoon) was too much, but sometimes 2 wasn't enough. Go with your gut.
- Once everything is coated, then sprinkle on the Old Bay. Stir again until everything is nicely coated.
- Lay them on a single layer on the baking sheet. If you feel like the plantains need more Old Bay, go ahead and sprinkle some more on.
- Cook for 20-25 minutes, and turn them halfway through.
This is a great recipe. The chips look fantastic.