Plantains some of the few AIP compliant foods that can be turned into real snacks! Yeah, you saw it well, I wrote snacks!Plantain chips are made per a traditional African recipe (and South American), that combines the crunchy texture with a mildly salted flavor. Yum!
The difficult part for me in making plantain chips is that I didn’t actually find any plantains :))) – because no supermarket sells them in Romania. So I had to deal with what I had, and that is “barely green” bananas 🙂
But the result turned out great whatsoever!
Here’s how I made my “plantain” chips:
I used 5 green bananas and 8 Tbsp duck fat for frying
Peeled the green bananas and cut them into very thin slices (they need to be thin so that they cook well and don’t remain soft in the middle)
I placed all the plantain sliced in a bowl with enough water to cover them, in which I also added in 1 tsp Himalayan salt. I let them rest for 30 minutes in water
Heated 6 Tbsp duck fat in a larger pan on high heat and once the fat was very hot I turned the heat to medium-low. You need to make sure there’s enough fat in the pan to cover the plantains, as they will need to be deep fried
I placed the first batch of plantain chips from the water bowl on a paper towel to have the water removed a bit before frying (water in hot grease is pretty dangerous to be next to). I then placed them in the heated duck fat (after I turned the heat to medium-low, otherwise the fat would have sprinkled everywhere). Make sure there’s enough space between the chips, or else they’ll stick to each other, which we don’t want
I deep fried them for about 3 minutes on each side and them placed them from the pan to a paper towel to have the grease removed. You can get them out when they look crispy enough and their color becomes golden. Once taken out, sprinkle more salt over them while they’re still hot
I repeated the same steps with the next batches of plantains, adding in more duck fat as needed
You can also use any other vegetable oil for deep frying them, however I preferred duck fat in order to have them 100% AIP compliant (as olive oil is not normally used for deep frying). But if I think about it, you can also try frying them in coconut oil as well (which is also appropriate for deep frying).
The plantain chips are an AIP friendly snack that you can store for up to 2 days and enjoy a healthy crunchy snack anytime you need one. Aaaaand if you do find plantains instead of green bananas ( 🙂 ) it’s going to be even better!
P.S. The avocado oil in this post’s image was just used for the green salad that I combined the plantains with!
Coconut milk is a valuable ingredient in AIP and Paleo recipes, for milder digestion compared to dairy and for all vitamins and minerals it contains!
I’ve been trying out most coconut milk options on the market, both canned and carton, and compared them in terms of taste and texture. After using all these ready-made options, I realized the most organic coconut milk is the one you do yourself actual coconuts. However, while I trust canned coconut milk, I do not trust the one that comes in carton boxes – it is full of preservatives and flavors that are not AIP-friendly!
Making your homemade coconut milk is very easy, very rewarding and especially very economic compared to buying your canned coconut milk from stores. Normally, out of one single coconut I produce around 700 ml of pure coconut milk. Here’s how I do it:
So here’s how I make my own milk:
I only need:
1 coconut (make sure it’s got liquid inside when you buy it, or else it might be rotten)
2 cups hot water
a strainer (optionally a cheesecloth)
a coconut breaking kit (screwdriver, hammer, protection gloves – optional)
First things first, I heat up all the filtered water and bring it to boil
I first break the coconut using a screwdriver and a small hammer – right into the three black points you see on top of the fruit. That is by fixing the screwdriver on one of the holes and hammering the back of the screwdriver until it penetrates the fruit. I then let the fruit holes-down on top of a glass, so that all the coconut water pours out. (don’t get confused by the coconut water, you don’t need it for producing the milk, the coconut water is just the liquid you set aside and drink separately)
I then hammer the coconut again using until the crust breaks a bit and then take off the rest of crust that’s still stuck to the fruit using a kitchen knife to separate it from the fruit. I hammer the crust more if needed to ease up the process.
After all the crust is removed, I peel off the next brown peel (yes, after the crust there’s another peel to remove), using a knife or a peeler tool.
I then take all the clean pieces of the coconut left, wash them a bit and then chop them up by knife in smaller pieces (so that the blender knife can chop them well).
I then put all the chopped pieces in the blender and add the 500 mp hot water over the coconut. I turn on the blender for about one minute and…. here comes the fun part!
I pour the mixture over a strainer – placed over a larger bowl or pot and squeeze all the mixture very well with my bare hands until all the milk is dipped out (you can also use a cheesecloth for squeezing the pulp).
And there you have it! There’s the produce right there! I put the milk in a larger jar and leave it to cool a bit. Then I store it in the fridge for up to 3 days. The best part is that if you leave it overnight it will sediment and will lift up the jar a surprise that’s called the coconut butter!
* some recipes mention a double blending of the pulp – meaning adding a second round of water over the pulp and blending the second time, but I prefer the milk thicker so I only blend it once – it’s a matter of choice – whether you like it thicker or not
You can use the coconut milk in a variety of AIP and Paleo recipes and enjoy its numerous health benefits while replacing dairy milk forever!