Plantains are truly magical banana cousins that aren’t served raw but cooked, fried or baked. They are versatile and so amazing if you’re trying to avoid grains. This recipe is so simple, yet so yummy & filling. Just one plantain provides you with a great dose of: vitamin A (33% DV), vitamin B6 (22%), potassium (21%) and magnesium (14%) [source: paleoleap.com].
What age? 6m+ but until your baby is 12 months old serve them baked plantain but not crispy. Don’t use salt! I’d use cinnamon instead.
Plantain chips baked with turmeric, black pepper & sea salt with ghee.
- • 1 plantain (preferably green)
- • 1 tablespoon ghee/coconut oil
- • 1/3 teaspoon salt or cinnamon/sweet pepper for babies under 12m
- 1. OVEN: peel the plantain using a knife as their skin is thick. Slice it but not too thinly for toothless babies - you don't want them to crisp. Toss with melted ghee and a little salt or cinnamon. Spread slices on a baking pan lined with parchment paper and bake for approximately 25 minutes, 180C. The longer you bake, the crispier they get.
- 2. PAN: peel the plantain using a knife as their skin is thick. Slice it but not too thinly for toothless babies - you don't want them to crisp. Turn on stove and heat the ghee over medium heat (you may need a little bit more than 1 tbsp). Place plantain slices in one single layer in the bottom of the pan and fry for about 3 minutes on each side. You can fry longer if you want them really crispy. Place the slices on a paper towel so the excess of oil is absorbed and serve warm or cooled down.