Honey-Glazed Plantain Chips

Thankfreakingawditsfriday.  That’s all I have to say.

So.  Today is Day 17 of the Paleo Iron Chef competition, and the not-so-secret ingredient is Honey.

I was rather glad this ingredient came towards the end of the competition (just 3 days left), because I was unsure of how to use it.  Then, last week as we were driving somewhere (I don’t remember where), I had a revelation:  Green plantains.  Thinly sliced.  Fried.  Dipped in honey.

I swear the light bulb over my head was almost visible.

This was a great recipe to make right before Cinco de Mayo; just the inclusions of plantains makes it seem very ethnic.  Green plantains are necessary to the dish, too – ripe ones, the ones that are nearly black, would be far too soft and far too sweet.  As it is, the chips are still almost cloyingly sweet and Beloved and I have both decided they work much better as a garnish than an actual snack.  Tomorrow, they will garnish some coconut ice cream that will follow whatever Mexican food I end up making.

Note:  Make sure the chips are crisp; if not, they become chewy after being glazed.  Conversely, make sure they don’t become too brown, or they take on a bitter, burnt flavor.

Honey-Glazed Plantain Chips
Honey_Glazed Plantain Chips
Honey-Glazed Plantain Chips
Serves: 20
Ingredients
  • 1 large green plantain, peeled and thinly sliced
  • 2 cups palm oil shortening
  • 1 cup honey
  • 1/4 cup water
Instructions
  1. Melt the palm oil shortening in a medium-sized, heavy skillet over high heat until it reaches a temperature of 350 F.
  2. Working in batches, quickly fry the plantain slices until golden brown, about 2 minutes, turning once with a slotted spoon or spatula. Remove from the hot fat and drain on paper towel; repeat until all the chips have been fried.
  3. In an 8″ skillet or sauté pan, heat the honey and water over medium heat until it is gently bubbling. Reduce the heat to low and, again working in batches, place several of the chips on the honey. Turn immediately with a fork and remove to a wire rack suspended over a foil-lined baking sheet. Allow to dry for at least one hour; store in an
  4. airtight container, in single layers with wax paper in between.
  5. Nutrition (per serving): 68 calories, 3.6g total fat, 0mg cholesterol, <1mg sodium, 49.1mg potassium, 9.8g carbohydrates, <1g fiber, 8.3g sugar, <1g protein