How to Dry Plantain_Produce & Pantry

How to Dry Plantain

Plantains resemble large, green bananas but do not have the sweet, creamy flavor of a ripened banana. Plantains taste more like potatoes, starchy and dry, but this makes them a substitute for potatoes in cooking. Purchasing several plantains or harvesting your own from your garden, means you must preserve them before age sets in to rot the fruit. Use a home food dehydrator to dry the plantains to crispy, healthy chips without the fat. These chips can be stored for up to one month, and this same method can be used with the plantain's cousin, the banana.

Things You'll Need

Plantains
Knife or cheese slicer
¼ cup water
1 tbsp. lemon juice or ascorbic acid

Shallow bowl
Paper towels
Food dehydrator or baking sheet with wire rack

Instructions

Thinly slice the plantains using a cheese slicer or cut into 1/8 inch slices with a knife.
Combine the lemon juice and water in a shallow bowl, and dip, but do not soak, the plantain slices into the liquid to prevent the fruit from browning. Pat the fruit dry.
Lay the prepared plantain slices on the tray in the food dehydrator on 95 degrees F and dry for 24 hours for chewy plantains or for 30 hours for crispy plantains. Alternatively, turn the dehydrator to 140 degrees F for eight to 10 hours.
Use the oven to dry the prepared plantains by setting the prepared slices on a wire rack set on a baking sheet. Set the oven to the lowest setting, 150 degrees to 200 degrees F and place the plantains inside with the door slightly ajar to release moisture. Dry overnight, between eight and 12 hours or until the desired texture.

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