Plantain Chips, Cashews & Dried Cranberries in Coconut, Chilli and Cinnamon

Deena Kakaya
Serves Ingredients for two gift containers
Print recipe
  • Prep time 10 mins
  • Cook time 20 mins
  • Ready time 30 mins

These Plantain Chips, with sweet and chilli flavours, make a great festive food present.

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  • one large green plantain
  • 4 tablespoons agave nectar
  • 1 teaspoon chilli flakes
  • ¼ tablespoon ground cinnamon
  • 3-4 tablespoons desiccated coconut
  • a generous handful of dried cranberries
  • 200 g cashew nuts
  • oil for frying plantain chips


Heat the oil in a deep pan and in the meantime, take the green skin off the plantain and cut the plantain into 1 cm thick circles with a knife of mandolin.

Fry the chips until they are crisp and deepened in colour. You will feel that they are tougher and crisp when you move them with a slotted spoon.

Remove the chips onto a kitchen paper and leave them to cool.

In a non stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips. Mix well.

Stir in the chilli flakes, mix again. Then add the agave nectar and the desiccated coconut. Thoroughly mix it all together to make sure the spices and coconut are evenly distributed.

Toss in the dried cranberries and mix again.

Allow the mixture to cool completely before packaging it.


Additional notes

“I’m actually rather excited about this simple yet addictive recipe. It’s really good. This tropical looking mix is crunchy, sweet, aromatic and there’s a lovely hint of chilli right at the end. It’s delightful. I’ve used agave nectar to sweeten the mix so, healthier than loads of sugar. You have to try it.”
Deena Kakaya is a UK based food writer who uses influences from throughout the world in her recipes. Visit for more delicious meat-free recipes.