Autumn Leaf Potato & Plantain Crisps
As promised, the first of my Wildatarian Halloween snacks is here! Meet my Autumn Leaf Potato & Plantain Crisps, a colorful addition to any snack pantry, and a seasonal centerpiece for your dining table.
These crunchy crisps are a homemade alternative to crackers or standard potato chips. Best prepared using a rainbow of colorful potatoes and plantains, the high fiber content in my crisps is complemented by the beta-carotene, lycopene, and Vitamins E, A and C found in sweet and purple potatoes.
Seasoning your crisps with Wildatarian spices adds a crackle of flavor to this autumnal snack.
- Coconut oil or olive oil for coating chips
- 2-3 organic potatoes thinly sliced - garnet sweet potatoes, red skin, russet, and purple potatoes all work beautifully
- 1 large plantain, thinly sliced
- 1 teaspoon sea salt
- ½ tsp black pepper
- ½ tsp cumin
- Optional: herbs of your choice, like rosemary, oregano or thyme
-Preheat the oven to 375 degrees F.
-Using a knife - or mandolin slicer if you have one - thinly slice potatoes and plantain into ½ cm slices - some into rounds, and others lengthwise
-In a large mixing bowl, toss potato and plantain slices with oil, salt, pepper and cumin
-Arrange slices on 2 baking sheets (parchment paper is a good idea here to prevent sticking)
-Bake for approximately 15-25 minutes, or until slices are golden brown and crispy. Make sure to swap the baking sheets halfway through the baking time to ensure both pans pf potatoes are evenly cooked
-Let cool, arrange in a bowl, and enjoy!
To The Tru Of You,