Smokey Plantain ‘Bacon’
1 yellow and black plantain, large1 generous teaspoon olive oil
1 teaspoon browning
2 teaspoons maple syrup, grade B preferred
10-15 drops of liquid smoke, hickory preferred
2 teaspoons of paprika
Salt and pepper to taste
Remove the skin from the plantain. Slice on a slight diagonal, to make large ‘chips’ about ¼ inch thick. If some are thicker, and some thinner, don’t panic. In a bowl, combine all ingredients except the plantain chips and whisk until thoroughly combined. Gently add the plantain chips, toss, cover, and allow marinading for about 4 hours if possible. Toward the end of the marinade time, line a cookie sheet with parchment paper or other non-stick mat. Preheat the oven to 350 degrees. Place the chips on the sheet in a single layer, and bake for about 30 minutes, until the chips have absorbed all the coating. Remove from heat and allow cooling slightly before eating.