Crispy Baked Plantain Chips

BAKEDPLANTAINCHIPRECIPEPlantains are not something I grew up eating, but they have quickly become a favorite of mine. The first time I had  the pleasure of trying plantains was when I was in middle school. My best friend at the time was Latino and her family would prepare a variety of things that were so simple, homemade and really spectacular. One of the meals that always stands out to me included tostones. These crispy, twice fried plantains were served with braised chicken, black beans and sweet coconut rice. Of course I was really impressed by all of the rich soulful meal, I was especially amazed by the weird fried bananas. (that tasted nothing like banana)

PLANTAINCHIPS

These chips are baked in coconut oil and they can be seasoned with cinnamon, chili powder, citrus zest, curry powder, cajun seasoning, cumin, garlic powder or any variation of seasonings you enjoy. I prefer them with just celtic sea salt and coconut oil because you can really appreciate the subtle and unique flavor this way.

BAKEDPLANTAINCHIPS

These chips are a perfectly satisfying, crunchy and salty snack that can be packed in lunches or served with any variety of things. Serve with your favorite guacamole and salsa, scoop up almond butter with them or even use them for fancy appetizer platters in place of a cracker or toast. ( I have even seen plantain chip crumbs used to coat chicken and shrimp)

pLANTAINcHIPSbAKED

Crispy Baked Plantain Chips

This recipe is wicked, super easy. You can use this general method to make as much as you need. One large cookie sheet will hold about two plantains so that is what I make at a time. Preparing these at home is well worth the little bit of effort and it is a whole lot cheaper than the plantain chips I was buying for sure!

  1. Preheat oven to 400 degrees.
  2. Melt coconut oil. (ghee or lard)
  3. Slice plantains very thinly, approximately 1/8″ with your mandoline or if you are using a knife as thin as you can get them.
  4. Toss the plantain slices in a medium sized bowl with the melted coconut oil and salt.
  5. Toss the slices around to coat them with the oil and seasonings.
  6. Place coated, sliced plantains onto a baking sheet. Be sure to grease them and lay them in a single layer as best as possible.
  7. Bake for 20-25 minutes, flipping them about half way.
  8. Once they are golden and crispy, they are ready.

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