Ingredient Plantain Tortillas
Delicious 3-ingredient plantain tortillas, vegan, gluten-free, and grain-free, perfect for Mexican-inspired dishes.
Equipment
- blender
- food processor
- Large skillet
- rolling pin
Ingredients
Plantain Tortilla Ingredients
- 2 large green (unripe) plantains
- 1 teaspoon sea salt
- ~¼ cup tapioca starch for rolling out (or substitute gluten-free flour or arrowroot starch)
- coconut oil or avocado oil for cooking
Instructions
Preparation Instructions
- Slice plantains into 4 sections, and then halve those sections lengthwise.
- Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize, then drain and let cool slightly.
- Peel plantains and discard the peel. Add plantain and salt to a blender or food processor. Blend until a ball forms (about 30 seconds).
- Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Roll out until almost paper thin.
- To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Add tortillas and cook until dried out and slightly browned on either side (about 3 minutes per side).
- Store cooled leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
Notes
If baking, bake on a parchment-lined baking sheet at 375°F for 10-15 minutes or until crisp on the edges. For chips, slice first and then bake thin enough.
Nutrition
Serving: 1tortillaCalories: 54kcalCarbohydrates: 14.1gProtein: 0.5gFat: 0.1gSaturated Fat: 0.1gSodium: 189mgFiber: 0.9gSugar: 5.5g
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