Follow these steps for perfect results
green plantain
sliced
agave nectar
chilli flakes
ground cinnamon
desiccated coconut
dried cranberries
cashew nuts
oil
for frying
Heat oil in a deep pan.
Peel and slice the plantain into 1 cm thick circles.
Fry the plantain chips until golden brown and crisp.
Remove chips and place on kitchen paper to cool.
Toast cashew nuts in a non-stick pan until lightly golden.
Add cinnamon and plantain chips to the pan and mix well.
Stir in chilli flakes and mix again.
Add agave nectar and desiccated coconut.
Mix thoroughly to distribute spices and coconut evenly.
Toss in dried cranberries and mix again.
Let the mixture cool completely before serving.
Expert advice for the best results
Adjust the amount of chilli flakes to suit your spice preference.
Ensure the plantain chips are completely cool before packaging to maintain their crispness.
Store in an airtight container to prevent the chips from becoming soggy.
Everything you need to know before you start
15 mins
Can be made 2-3 days in advance
Serve in a bowl or on a platter.
Serve as a snack or appetizer
Pair with a dipping sauce like mango chutney
Complements the sweetness and spice
Discover the story behind this recipe
Popular snack in Caribbean cuisine
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