The finished product – Plantain chip and Peanut Butter dip. Photo by Kristy Wilson
By Kristy Wilson
Stuck in a snack rut? Want to try something new? Check out this great idea – mom tested and kid approved! Here is a recipe you can make with the kids. And, if you have a peanut allergy in your household – no problem! Nut substitutes will work (see below).
Recipe: Plantain chips and Peanut Butter Dip
Serving size: approximately 4 (25 chips and 4.5oz or 1/4 prepared dip)
Calories per serving: 215 calories
Fat per serving: 6g
Protein per serving: approximately 15 g
***Values calculated using the following products: Chobani Greek yogurt and Smucker’s Reduced Fat Natural Creamy Peanut Butter. This is not an endorsement for these products. It is merely what I had on-hand. Please substitute similar items that are best for your families needs, but understand that the values above may vary upon substitution.
Grocery list:
2- plantains (bananas will NOT work for this recipe. Select a plantain that is primarily yellow with some brown spots and fairly firm)
1-16 oz container vanilla Greek yogurt
4-tablespoons natural peanut butter (you can use more if you want it more peanutty!)
1-teaspoon cinnamon (optional)
1-teaspoon vanilla extract (optional)
Utensils list:
1- glass 9×13 dish (should be microwaveable. I use a Pyrex version)
-cooking spray
-whisk or fork for stirring
-knife (a butter knife will do if kids are old enough to help with the cutting, but a sharper knife is more efficient for adults or older children)
-microwave
Plantain chip Directions:
1. Peel plantains.
2. Slice plantains approximately 1/12 inch thick (see picture; about the thickness of a nickel)
3. Spray bottom of baking dish.
4. Spread slices out in bottom of dish. Do not allow them to touch or they will melt together and you will have to break apart.
5. Microwave plantain slices for 5 minutes.
6. Remove from microwave and flip chips to other side (CAUTION-the dish and the chips will be hot, so this step should only be completed by adults, or older children capable of handling hot items).
7. Microwave for 5 minutes.
8. Remove from microwave and test for firmness. Microwave for 1 minutes at a time from this point forward until crisp. Monitor to ensure that they don’t burn-this can happen very quick!)
9. Once plantain chips are a golden brown remove from microwave and allow to cool for 15 minutes. This will finish the crisping process.
10. Serve with peanut butter dip!
Peanut dipping sauce directions:
1. Use whisk/fork to mix peanut butter, cinnamon and vanilla into the vanilla yogurt.
2. Serve!
***Note: If peanut allergies exist in your house you can substitute any similar items that are safe in your house (i.e. almond butter, sunflower butter, etc.)
In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.”
Barbara Costikyan (10/22/84 New York Magazine)
Kristy Wilson considers herself a “towney” having lived in the community for 24 years. She grew up in Unit #4 schools and attended the University of Illinois. Kristy is passionate about her work with youth in the community and is interested in how nutrition affects youth’s behaviors. Her friends and family refer to her as a “foodie”, but she would tell you she just loves tasting and learning about food. Kristy is the mother of an amazing 16-month old little girl. Kristy works part-time and enjoys spending the rest of her time with her little girl, working on future not-for-profit program plans, volunteering in the community, being the best wife that she can to her fantastic husband, and of course COOKING!