When Artisan Tropics reached out to me I was pretty stoked. Not only because plantain chips are my favorite vice, but their cassava strips are the closest thing to potato chips I will ever be able to eat. For my AIP folks, their products are perfect! The cinnamon plantain chips are to die for, a fantastic sweet treat! I actually couldn’t help myself… I made two recipes. I really wanted to use the cinnamon plantain chips AND the cassava strips. I couldn’t make up my mind. Like a kid in a candy shop!
Seriously though, plantain chips hold a special place in my heart. I grew up calling them mariquitas, and my Abuela was the mariquita monster, a very put together woman who practiced moderation with all things, excpet mariquitas; they were her vice too! Let’s not forget about the fact that Artisan Tropic is a family company owned and operated by Latin Americans! Not going to lie, makes me love them even more.
The long, thin, airy crispiness to the chips is unmatched. Seriously, these cassava strips put Terra Chips to shame. I also love that the plantain chips are also in strips… it’s better for scooping! For folks just transitioning to paleo or on the AIP, clean, tasty, craving worthy products like this make it easier to get through the tough times. Perfect taco bowls, chips and dip, salad toppers and even casserole crusts! These cassava strips and plantain chips are bombdotcom.
St. Patrick’s Day
Back in the day, St. Paddy’s meant heading to the local Irish Pub and drinking Guinness & Jameson all night… come to think of it, I can’t tell you what it’s about. But hey, it’s a fun holiday, and a great excuse to get the friends together. Now as a more health conscious adult, I’m going to for go the booze for a fun potluck with family and neighbors. The theme…. ALL THINGS GREEN. Which, you all know is my jam! No food coloring here… I will add GREENS TO ALL THINGS. Spinach can be blended into pasta, frosting, cake batter, pancakes, eggs etc… leaving a bright hue and not much flavor. It’s pretty awesome. So you can get your lucky with some extra nutrient density. Whoot Whoot! I combined the crispy cassava chips and dried cauli rice to create a crust effect on this delicious casserole. The green eggs are spiked with sweet leeks and ranch dressing which give it a great cheesy flavor. Finished off with bacon and boom. Potluck perfection!
- 1 bag Artisan Tropic Cassava Strips
- 3 cups riced cauliflower
- 2 tbsp ghee
- pinch salt
- 2 cups sliced leeks
- 12 eggs
- 1/2 cup Ranch dressing
- 2 cups greens (collards, kale or spinach)
- 1 tsp salt
- 1 tsp black pepper
- bacon (optional)
- Pre-heat oven to 400F.
- In a microwave safe dish place the cauli rice, cover and microwave for 8 minutes. Carefully transfer to a large nut milk bag, or clean kitchen towel. Wrap up tightly and strain as much water as possible out of the cauliflower.
- In a blender, pulse the cassava strips until broken up into small pieces, but not completely pulverized.
- Combine the ghee, cassava strip pieces, cauliflower and a pinch salt to a bowl and use a spatula to combine.
- Flatten this mix to the bottom of a casserole dish, pop in the oven and bake for 10 minutes.
- In the meantime, crack all of your eggs into a blender, add in the greens, salt, pepper and ranch dressing. Blend until smooth and frothy.
- If you haven't done so already, slice your leek in to thin slices.
- Open the oven, carefully sprinkle the leeks all over the cassava crust.
- Pour the green egg mix evenly all over the leeks.
- Close the oven and bake for another 15 minutes, or until center is set.
- While it bakes cook some bacon if you wish, it goes great on top!
- When the casserole is done, remove from the oven, let it cool off a bit.
- Slice it up and use a spatula to serve it.
- Top with chopped bacon and extra ranch. More cassava strips on the side for extra crunch too!
BONUS RECIPE: MATCHA DIPPED CINNAMON PLANTAIN CHIPS