| Prep: 15 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0.3g | 0g | 38.2g |
| sugars | fibre | protein | salt |
| 35.7g | 0.9g | 1.0g | 0.01g |
One of the recipes close to my heart is the delectable Baked Santol Chips. Growing up in Atlanta with a flair for Nigerian cuisine courtesy of my parents, I’ve always been a fan of dishes that marry the familiarity of Southern cuisine with the undeniable punch of African spices. But, for today, we delve into the crisp goodness of these baked fruit chips.
Imagine capturing the burst of Santol’s exotic flavor, sprinkled and baked with a blend of homey spices – is there anything more fulfilling?
A Healthy and Tasteful Snack
What I particularly love about Baked Santol Chips is their transformation from a simple, tropical fruit into a tasty, wholesome snack. Santol, also known as Cottonfruit, is an excellent source of fiber, vitamin C, and other antioxidants – elements vital for your health. Antioxidants, as many of us are aware, are incredible at combating oxidative stress and inflammation in our bodies. So yes, these chips are more than just a pleasing treat. They are a delicacy that goes hand-in-hand with health.
A Uniquely Versatile Dish
Another reason the Baked Santol Chips recipe holds such appeal is the sheer versatility of the dish. I consider these chips a blank canvas that you can significantly tweak, based on your taste and imagination. This dish draws a resemblance to the ever-popular Apple Chips, except Santol brings its unique, refreshingly sour note to the table.
While devouring them straight off the baking tray is always an option, why stop there? Consider pairing these chips with other dishes to create a complete meal. From a flavorful dip to use as croutons in your favorite salad, to a sweet and healthy addition to your morning yogurt, the opportunities are endless.
I take pride in creating, sharing, and enjoying dishes influenced by my Afro-Southern roots, but the jewel lies in how accessible and approachable these recipes are to all. Here’s a toast to our shared love for food, to the humble, yet exotic Santol, and the delightful Baked Santol Chips.
What You’ll Need
- 3 large Santol fruits
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
- 1/2 tsp nutmeg
- 1/4 cup lemon juice
- a pinch of salt
Method
Step One
First, preheat your oven to 200 degrees F (93 degrees C) and prepare a baking sheet with parchment paper. Set aside.
Step Two
Wash the Santol fruits thoroughly then peel them. Slice them thinly in about 1/8in or 3mm thickness using a sharp knife or a mandolin slicer. Remember, the thinner the slices, the crunchier your chips will be.
Step Three
In a large mixing bowl, combine the sugar, cinnamon, nutmeg and salt. Mix until all the ingredients are well incorporated.
Step Four
Add the Santol slices into the bowl of sugar mixture. Then pour in the lemon juice. Toss everything together, making sure that each Santol slice is coated with the sugar mixture.
Step Five
Lay the Santol slices onto the prepared baking sheet with parchment paper. Try not to overlap the slices to ensure they cook evenly.
Step Six
Place the baking sheet in the preheated oven and bake for about 2 to 3 hours or until the chips are dry and crispy. Remember to flip the Santol slices every 30 minutes to ensure they dry out evenly on both sides.
Step Seven
Remove from the oven and allow them to cool completely. They will become even crunchier as they cool down. Then enjoy your homemade Baked Santol Chips.
