Roasted Plantain chips

After the heavy rain in the last few days the herbs are flourishing with new shoots. That’s a perfect time to forage young plantain leaves and make an easy and nutritious snack. 

In this recipe, I've used three varieties of leaves from my garden: Narrow-leaf Plantain, Broadleaf Plantain, and Grand Purple Plantain. While the last two boast more fibres and a touch of bitterness, with the right preparation, they can be transformed into delicious treats. 

The recipe below is based on the Mediterranean cuisine with some of my favourite spices but feel free to experiment and substitute to match your taste.

Ingredients:

2 cups young plantain leaves

2 tsp. olive oil

Spice Mix (lightly crushed):

1/2 tsp. fennel seeds

1/2 tsp. caraway seeds

1/2 tsp. sesame seeds

1/4 tsp. black cumin seeds

1/4 tsp. salt 

Instructions:

1. Preheat your oven to 220 degrees Celsius. Line a baking tray with parchment paper.
2. In a bowl, gently combine the young plantain leaves, olive oil, and the spice mix.
3. Arrange the seasoned leaves in a single layer on the prepared baking tray, ensuring they don't overlap.
4. Bake in the preheated oven for 3 to 4 minutes, keeping a close eye to prevent burning. Alternatively, use an air fryer at 200 degrees Celsius for 3 minutes.

Feel free to experiment with different oils, spices, and additional ingredients like sesame oil, grounded ginger or a dash of chili sauce to make your plantain chips. 

Enjoy the crunchy goodness!