Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
With spring right around the corner, I’m looking forward to some light and fresh dishes. Here’s a great weekend snack that the entire family will love!
Crispy Plantain Chips with Fresh Kiwi Salsa
Ingredients
- Plantain Chips
- 2 plantains peeled and thinly sliced
- 1/2-3/4 cup coconut oil
- Kiwi Salsa
- 2 kiwis peeled and chopped
- 1/2 cucumber roughly peeled, seeded, and diced
- 3 Tbsp red onion finely chopped
- 3 Tbsp fresh cilantro chopped
- 1 Tbsp fresh mint chopped
- 1/2 avocado diced
- juice from 1/2 lemon
- 1 Tbsp extra virgin olive oil
- 1 pinch cinnamon
- 1 pinch sea salt
Instructions
Plantain Chips
- Slowly heat coconut oil in large flat pan with sides over medium high heat.
- When oil is hot, carefully place plantain slices in oil using tongs without touching each other.
- Set aside a plate lined with a paper towel.
- After a couple minutes, flip the chips then remove one plantain chip and place on paper towel to let oil drain. Test the texture to determine if the other chips are ready to be removed as well, per preference. The longer the chips cook in the oil the crispier they will get.
- When you have finished cooking your chips in batches begin making the salsa.
Kiwi Salsa
- In a medium sized bowl toss kiwi, cucumber, red onion, cilantro, mint, avocado, lemon juice, extra virgin olive oil, cinnamon, and salt.
- When your chips have cooled, transfer to a serving plate and enjoy with the kiwi salsa!
Leave a Reply