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Healthy Recipes using Kettle-Cooked Plantain Chips

Spicy Plantain Chip Nachos

A healthy twist on nachos using kettle-cooked plantain chips topped with fresh salsa, avocado, and a sprinkle of cheese.

Ingredients
  • 2 cups kettle-cooked plantain chips
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1 jalapeño, finely chopped
  • 1 avocado, sliced
  • 1/2 cup shredded low-fat cheese
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix tomatoes, onion, jalapeño, lime juice, and salt to create the salsa.
  3. On a baking sheet, layer kettle-cooked plantain chips, top with salsa, avocado, and cheese, then bake for 10 minutes until cheese is melted.

Plantain Chip and Quinoa Salad

A refreshing salad combining quinoa, black beans, and kettle-cooked plantain chips for a satisfying crunch.

Ingredients
  • 1 cup cooked quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn
  • 1/4 cup diced bell pepper
  • 1 cup kettle-cooked plantain chips
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine quinoa, black beans, tomatoes, corn, and bell pepper.
  2. Drizzle with olive oil and lime juice, then season with salt and pepper.
  3. Just before serving, top with kettle-cooked plantain chips for added crunch.

Plantain Chip Crusted Chicken Tenders

Crispy and flavorful chicken tenders coated in crushed kettle-cooked plantain chips, baked to perfection.

Ingredients
  • 1 pound chicken breast, cut into strips
  • 1 cup kettle-cooked plantain chips, crushed
  • 1/2 cup whole wheat flour
  • 2 eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up a breading station with flour, beaten eggs, and crushed plantain chips mixed with garlic powder, paprika, salt, and pepper.
  3. Dip chicken strips in flour, then egg, and finally coat with the plantain chip mixture. Bake for 15-20 minutes until golden and cooked through.

Savory Plantain Chip Hummus

A unique hummus made with chickpeas and tahini, served with kettle-cooked plantain chips for dipping.

Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic
  • Salt to taste
  • 1 cup kettle-cooked plantain chips
Instructions
  1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
  2. Blend until smooth, adding water as needed to reach desired consistency.
  3. Serve hummus in a bowl with kettle-cooked plantain chips on the side for dipping.

Plantain Chip Tacos with Black Bean Salsa

Crispy tacos made with kettle-cooked plantain chips, filled with a zesty black bean salsa and avocado.

Ingredients
  • 1 cup kettle-cooked plantain chips
  • 1 can black beans, rinsed and drained
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1 avocado, diced
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix black beans, tomatoes, onion, avocado, lime juice, salt, and pepper to create the salsa.
  2. Arrange kettle-cooked plantain chips on a plate and spoon the black bean salsa on top.
  3. Serve immediately as a crunchy taco alternative.

Plantain Chip Energy Bites

Nutritious energy bites made with oats, nut butter, and crushed kettle-cooked plantain chips for a crunchy texture.

Ingredients
  • 1 cup rolled oats
  • 1/2 cup nut butter (peanut or almond)
  • 1/4 cup honey or maple syrup
  • 1/2 cup kettle-cooked plantain chips, crushed
  • 1/4 cup dark chocolate chips
  • 1 teaspoon vanilla extract
Instructions
  1. In a bowl, combine oats, nut butter, honey, crushed plantain chips, chocolate chips, and vanilla extract.
  2. Mix until well combined, then refrigerate for 30 minutes.
  3. Form into bite-sized balls and store in the refrigerator for a quick snack.

Plantain Chip and Avocado Toast

A delightful avocado toast topped with kettle-cooked plantain chips for an extra crunch and flavor.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1/2 teaspoon lemon juice
  • Salt and pepper to taste
  • 1 cup kettle-cooked plantain chips
  • Red pepper flakes (optional)
Instructions
  1. Toast the whole grain bread slices until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the avocado mixture on the toast and top with kettle-cooked plantain chips and red pepper flakes if desired.

Plantain Chip Caesar Salad

A healthy Caesar salad featuring kettle-cooked plantain chips as a crunchy alternative to croutons.

Ingredients
  • 4 cups romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Caesar dressing
  • 1 cup kettle-cooked plantain chips
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine chopped romaine, cherry tomatoes, and Caesar dressing.
  2. Toss to coat evenly, then add grated Parmesan cheese and season with salt and pepper.
  3. Top with kettle-cooked plantain chips just before serving for added crunch.

Plantain Chip Breakfast Bowl

A nutritious breakfast bowl featuring eggs, sautéed vegetables, and kettle-cooked plantain chips for a satisfying start to the day.

Ingredients
  • 2 eggs
  • 1/2 cup spinach, sautéed
  • 1/4 cup diced bell pepper, sautéed
  • 1/4 cup cherry tomatoes, halved
  • 1 cup kettle-cooked plantain chips
  • Salt and pepper to taste
  • Olive oil for cooking
Instructions
  1. In a skillet, heat olive oil and sauté bell pepper until soft, then add spinach and tomatoes until wilted.
  2. In a separate pan, cook eggs to your liking (scrambled or fried).
  3. In a bowl, layer sautéed vegetables, eggs, and top with kettle-cooked plantain chips.

Plantain Chip Gazpacho

A refreshing cold soup made with blended tomatoes, cucumbers, and bell peppers, served with kettle-cooked plantain chips for dipping.

Ingredients
  • 4 ripe tomatoes
  • 1 cucumber
  • 1 bell pepper
  • 1/4 cup red onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1 cup kettle-cooked plantain chips
Instructions
  1. In a blender, combine tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, vinegar, salt, and pepper.
  2. Blend until smooth and chill in the refrigerator for at least 30 minutes.
  3. Serve gazpacho in bowls with kettle-cooked plantain chips on the side for dipping.