Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

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

Crispy Plantain Chips with Fresh Kiwi Salsa

Crispy Plantain Chips with Fresh Kiwi Salsa
Course:
Course:
Snack,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Control and SIBO, Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

4

4

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Ingredients

Ingredients

Plantain Chips
  • 2 plantain peeled and thinly sliced
  • 3/4 180 cups ml coconut oil
Kiwi Salsa
  • 2 kiwis peeled and chopped
  • 1/2 cucumber roughly peeled, seeded, and diced
  • 1 red onion finely chopped into approximately 3 Tbsp
  • 3 44.361 tbsp ml cilantro chopped
  • 1 14.787 tbsp ml fresh mint chopped
  • 1/2 avocado diced
  • lemon juice from 1/2 lemon
  • 1 14.787 tbsp ml extra virgin olive oil
  • 1/2 2.4645 tsp ml cinnamon to taste
  • 1/2 2.4645 tsp ml sea salt to taste

Instructions

Instructions

Plantain Chips
  1. Slowly heat coconut oil in large flat pan with sides over medium high heat.
  2. When oil is hot, carefully place plantain slices in oil using tongs without touching each other.
  3. Set aside a plate lined with a paper towel.
  4. 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.
  5. When you have finished cooking your chips in batches begin making the salsa.
Kiwi Salsa
  1. In a medium sized bowl toss kiwi, cucumber, red onion, cilantro, mint, avocado, lemon juice, extra virgin olive oil, cinnamon, and salt.
  2. When your chips have cooled, transfer to a serving plate and enjoy with the kiwi salsa!
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