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!
I missed bread during my AIP diet! Guilty as charged! Just wanted to remember the taste of baked flour in my mouth after almost 2 months of being on a strict AIP diet (in elimination phase).
So I put together some ingredients that gave me these delicious AIP bread rolls I’m very proud of!
Of course they’re gluten-free, egg-free and dairy free and they served me as a great side-dish for my delicious traditional Romanian “bucket meat”.
Here’s what I put in them (measurement unit in grams for flour and ml for liquid):
180 g tapioca flour
40 g coconut flour – I used my favorite from Swanson:
2/3 tsp baking soda
1 tsp ground Himalaya salt
1 tsp garlic powder
2 Tbsp gelatin for making a gelatin egg
80 ml water
1 Tbsp apple cider vinegar
4 Tbsp olive oil, for brushing the rolls
1 Tbsp thyme, for sprinkling over the baked rolls
Here’s how I made my rolls:
I first preheated my oven at 200 C or 400 F.
I mixed all the dry ingredients in a bowl until well combined (tapioca and coconut flour, garlic powder, salt and baking soda).
I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled the gelatin over evenly, making sure it does not create any clumps! I let it sit for 5 minutes and then put the pan on medium heat for one more minute. I then started to stir slowly until I made sure it is all dissolved.
Once dissolved, I put the gelatin egg and the apple cider vinegar in the bowl with the dry ingredients and mixed them using a wooden spoon until dough was formed.
I let the dough rest for 5 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
I then divided the dough into eight separate pieces, trying to make them all as equal sized as possible. I then modeled the pieces as rolls and placed them on the baking tray lined with a parchment paper, making sure there’s enough space between them.
Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 12 minutes. I then took them out and brushed them again with olive oil to make sure they turn to a golden color. I put them back in the oven and baked them again for another 12 minutes. Then I took them out and brushed them again with olive oil for the third time and let them bake for another 2-3 minutes or until their crust turned to golden.
After the last round of baking I took them out of the oven and sprinkled thyme on all the rolls.