These vanilla infused Sweet & Salty Plantain Chips are a delicious, crunchy snack. Besides being allergy friendly, they are also suitable for a vegan diet.
Every now and then, I like to challenge myself to create something a little different, unique, maybe even off-road. When Singing Dog Vanilla company asked me to write vanilla forward recipes for them, this idea came to me.
I have no idea why. But when inspiration strikes, ya gotta go with it!
I actually relish a creative challenge, so this was really fun to do. Developing recipes that are vanilla forward has also given me the opportunity to discover the various vanilla products out there that I never knew existed. To wit…
The vanilla products in this recipe
You’ve probably tried coconut sugar, but have you ever had organic vanilla coconut sugar? It’s just special. 😁 Then there is vanilla salt from a grinder. Oh my WORD. This stuff is ah-MAZ-ing. (You may recognize it from my Tropical Salmon Salad with Vanilla Citrus Dressing.)
Anyway, the combination of these two together on a crunchy snack reminds me a bit of caramel corn. Sweet, salty, and crunchy.
One piece of equipment that is not necessary but immensely helpful is a mandolin with an adjustable blade. I have one similar to this one. You can slice things quickly at all the same width. The adjustable blade can even slice veggies paper thin. It’s pretty cool.
You’ll also want a cooking rack. This way, when you bake the chips in the oven, the air can get all around them. This helps with crispness.
I hope you will enjoy this simple recipe, and munch on something different than the same ol’-same ol’.
As always, I’m wishing you great love, and deep healing!
P.S. Have you signed up for my free monthly magazine, aka the Wendizine? The signup is in the sidebar of my site. And hey! You’ll get recipes for a full spaghetti dinner just for signing up! See you there! 😀
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Do you peel the plantain? 🙂