I really like corn chips. Give me some corn chips AND guacamole and I will love you forever. The problem is, I don’t feel so great after gorging out on corn chips and although I could eat them every day, we all know that’s not the best idea. So, when I am getting that snack attack for some chips and guacamole, I will instead substitute the chips for plantains fried in coconut oil. Plantains are amazing. Depending on the level of ripeness they can be slightly sweet and a bit tangy, almost like a green banana – and when they are black and bruised looking, they fry up crispy on the outside, with a creamy subtle sweetness on the inside. Dive these chips into some smashed avocados and welcome to snack attack heaven!!! Other snack attack recipes included in this post are Spicy Shrimp Tacos and Sweet Potato Fries.
Plantain Chips and Guacamole
3 ripe plantains (they are ripe when they look really beat up, black, and nasty)
1/4 cup coconut oil
juice from 1/2 a lime
garlic powder and black pepper to taste
Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing the plantain. After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn. Mash the avocados with the lime juice, garlic powder, and black pepper and serve with the plantain chips.
1 bag of frozen already cooked tail removed shrimp – thawed and drained
1 cup cherry tomatoes halved
1 green bell pepper sliced
1/2 red onion sliced
1 tbsp cumin powder
1/2 tsp cayenne pepper
3 garlic cloves smashed or minced
3 tbsp coconut oil
1/2 a jar of salsa verde (I prefer Trader Joe’s brand)
1 head of iceberg lettuce leaves for taco shells
Cut the thawed shrimp in half and set aside. In a skillet, heat the coconut oil over medium heat and saute the onions, garlic and bell peppers until tender, add the cherry tomatoes and saute for about 1 minute. Add the shrimp, the spices, and the salsa, mix well and cook just until the shrimp are warm. Serve in the lettuce leaves with sliced avocados and shredded purple cabbage.
Sweet Potato Spears
2 bags of sweet potato spears from Trader Joe’s or 2-3 sweet potatoes cut like french fries
1 tbsp chili powder
1 tbsp paprika
1/2 tbsp cinnamon
1/2 tsp cayenne
black pepper to taste
sprinkle of sea salt
1/4 – 1/2 cup olive oil
Preheat oven to 375. In a large bowl, whisk all spices together with the olive oil and then toss the sweet potato spears in the olive oil mixture until all the spears are coated. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil. Bake for 25-30 minutes, turning the spears over half way through the cooking time.