Panamenian Plantain Seaweed Crisps

Panamenian Plantain Seaweed Crisps

Snack guilt-free with these delicious Shony® seaweed-infused crisps. 

Serves 4
Time 15 mins prep, 15 mins cooking
Easy

This is a recipe from our resident Panamenian, Cristina, who has been busy cooking up a Latin American Scottish fusion snack: plantain seaweed crisps. They go very well together as the plain plantain flavour is a fantastic back drop to showcase our delicious and beautiful Scottish seaweed.

Ingredients 

  • 1 tbsp Shony®, or more to taste
  • 1 plantain - it must be green and firm
  • Plenty of rapeseed oil, enough to fill half a saucepan

Method

  1. Chop the ends off the plantain. Make three skin deep cuts down the length of the skin, and use these to help peel the skin off.
  2. Using a vegetable peeler, slice the plantain into very thin crisp shapes.
  3. Put a large saucepan half-filled with rapeseed oil on a medium to high heat.
  4. Use a slotted spoon to deep fry the plantains in batches. They should sizzle when added to the oil.
  5. Place the cooked ones on a plate lined with kitchen towel. Once all the crisps are done, sprinkle with Shony®.

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