30 minutes
A delightful seasoning dust made from crispy baked green plantains, perfect for adding crunch and flavor to a variety of dishes.
Green Plantain
0 oz
tablespoons
to taste
1. Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare Plantain
Cut off both ends of the green plantain. Carefully score the peel lengthwise and remove it. If peeling is difficult, soak the plantain in just-boiled water for 3-4 minutes to make it easier.
3. Slice Plantain
Using a mandoline or a very sharp knife, slice the plantain into paper-thin rounds.
4. Toss with Oil
Toss the plantain slices with a tablespoon of peanut oil until they are well coated and glistening.
5. Bake Plantain Slices
Spread the slices in a single layer on the prepared baking sheet. Sprinkle a pinch of fine sea salt over them. Place the sheet in the oven and bake for about 20 minutes, turning the slices halfway through.
6. Cool and Pulverize
Once the plantain slices are done, let them cool completely. Pulverize them into a fine powder using a spice grinder or a mortar and pestle.
7. Store Seasoning Dust
Transfer your plantain seasoning dust to an airtight container and store it in the refrigerator. It will keep fresh for up to a week.
Add ground ginger, white pepper, and five-spice powder for an Asian flair. Use it on tofu, stir-fried vegetables, or as a rub for duck breast.
Combine sumac, sesame seeds, and dried thyme or marjoram to create a seasoning reminiscent of Za'atar. This variant would be lovely on flatbreads, mixed into yoghurt for a dip, or on roasted vegetables.
Replace some or all of the paprika with dried lemon or lime zest and consider adding finely chopped fresh herbs such as parsley or cilantro right before using the dust. This would pair beautifully with fish or chicken.
Incorporate ground allspice, a bit of ground ginger, and thyme to channel the flavors of the Caribbean. This would be fantastic on grilled shrimp or to season a tropical salsa.
Swap out the cayenne pepper and paprika for dried basil, rosemary, and perhaps some grated Parmesan cheese. This would be excellent on roasted potatoes or to season breadcrumbs for a gratin.
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