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RELATED RECIPES
Slow Cooker Beef Brisket
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Chili Plantain Crisps with Lime Ketchup
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30 minutes
2
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
canola oil
ketchup
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
whole
 
2
tbsp
neutral high heat oil (grapeseed, canola, melted coconut).
 
1
tbsp
 
1
tbsp
 
1
tsp
(white, rice, apple cider).
 
1/4
cups
For the lime ketchup.
 
1
tbsp
For the lime ketchup.
 
1
tsp
For the lime ketchup.
 
 
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PREPARATION
1.
Preheat oven to 425 degrees. Coat baking sheet with 1 Tbsp oil, set aside.
2.
Peel plantains (see video above for demo) and slice them into 3/4" thick slices. Put them in a large bowl and toss with remaining oil, vinegar, sea salt, and chili powder.
3.
Spread them out in an even layer on the baking sheet and bake for 10 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 minutes until they are golden and crispy.
4.
To make lime ketchup, simply whisk, ketchup, mustard, and fresh lime juice in a small bowl. Serve with warm plantain crisps and enjoy!.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 501
Protein 4.65 g
Carbohydrates 96.9 g
Iron 0.12 mg
Fiber 7.98 g
Calcium 4.85 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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