<p><span style="color: black;">If you love a wildly crunchy chip, plantains are the way to go. With a bit more fiber than your average spud chip, these plantain chips only require 3 ingredients and either a mandoline or a really sharp knife. The more even you cut 'em, the more evenly they'll bake: the thinner the cut, the faster the bake, and the crispier the chip.</span></p><p><span style="color: black;">Don’t worry if you’re human</span></p><p><span style="color: black;">and you don’t have a mandolin to make perfectly even slices, you can just use</span></p><p><span style="color: black;">your sharpest kitchen knife keep an eye on the bake and pull chips off the</span></p><p><span style="color: black;">tray as soon as they are a deep golden color. They’ll crisp up even more as</span></p><p><span style="color: black;">they cool.</span></p><p><span style="color: black;">When it comes to using</span></p><p><span style="color: black;">green or yellow plantains here, green is the best candidate. With more starch</span></p><p><span style="color: black;">and structure and less moisture, green plantains are easier to slice, easier to</span></p><p><span style="color: black;">bake evenly, and more likely to get perfectly crispy-crunchy all the way</span></p><p><span style="color: black;">through. Unlike yellow plantains, which have a lot more sugar and fruity-tart</span></p><p><span style="color: black;">sweetness, green plantains become a lovely blank canvas for all your seasoning</span></p><p><span style="color: black;">desires whether they be simply salty, slightly spicy, or cinnamon-sweet </span></p>
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Briton&kay Supermarket