Plantain Chips Recipe
Aaaah plantains. How I adore them. “…I would eat them in a box, I would eat them with a fox…”, I do so like them Sam-I-Am (Dr. Seuss, anybody?). No, but on the real, baked, fried, boild…I love it all. I grew up in a Colombian-American household (plantains are a staple in Latin & Carribean Cuisine), so they bring back memories of my Pops cooking up delicious Colombian staples likes Sancocho (Ox-tail soup with plantains in it), Tostones (double fried green plantains), and Maduros (pan fried, ripe, sweet plantains…basically, one of natures gifts to your taste-buds).
Aside from me professing my love for plantains, they actually deliver plenty of health benefits. Like it’s cousin, the banana, it’s high in potassium, as well as, Vitamin A and Vitamin C. On top of that, it packs a fiber punch, containing both soluble (cholesterol lowering) and insoluble forms (stool bulking…this is a good thing…I mean who doesn’t want the perfect poop?!) of fiber. And yes, there are two types of fiber (more on that here).
And if that’s not good enough reason to munch on them, know that they also contain small amounts of calcium, iron, magnesium, folate and Vitamin K. Bamn! Eat your plantains! Oh, and PS – If you’ve never had a plantain, please don’t eat them raw. I know they look like bananas, but they’re not. You HAVE to cook them.
- 2 Green plantains (like these)
- 2 TBS Coconut oil (I like this one)
- 2 tspn Himalayan Pink Salt (give or take a few sprinkles depending on your taste buds)
- Sooo disclaimer...don't be like me and slice your plantain chips in advance. I thought I was being smooth and prepping, but forgot to take into account that the would dry out a bit. So when I baked that first batch, they were definitely crunchy, but ummm, could have also potentially chipped a tooth. Relax, this is a piece of cake!
- Preheat the oven to 350 degrees.
- Grab a large sheet pan or two and line them with parchment paper. DON'T skip this step. The parchment paper is essential to the perfect chip-y crunch!
- Cut both ends off of the plantains so that they looks like this.
- Then, slice them along the spine, like this.
- Now, take the knife or your thumb and use it to lift the peal off of the fruit, like this.
- Go wash your hands because they probably feel really dry for taking off the peal. I'm pretty sure I don't have to show you a pic of how to do this step 😉
- Using a sharp knife, or the slice setting on your food processor, slice the plantains as thin as you can. If your slicing by hand, do your best to make the slices equally thin across the board so you don't end up with half the batch burnt and half the batch chip-y.
- If your coconut oil is solid, melt it in the microwave, or wherever, and toss it with the plantain chips.
- Spread the chips out onto the parchment-paper-lined pan(s) and make sure none of them are overlapping or touching or happy dancing with each other. Again, this is essential to the perfect chip-y crunch.
- Sprinkle evenly with salt and bake (top rack) for 20-27 minutes (it all just depends on how hot your oven is and of course annoying things like humidity and altitude...but don't sweat it, they'll be delish!)
- Remove from the oven, plate and serve warm!
- If you live in Tampa, they usually have a buy one get one free Coconut Oil deal at the Nutrition Smart in Carrollwood. You can also use any oil with a high smoke point (avocado oil, ghee, lard...), except of course GMO -laden vegetable oil, blech!
- My favz way to eat these is with a sprinkle of lime juice and a little chopped cilantro. But, only sprinkle the lime juice on if you're going to eat them immediately otherwise you will be unpleasantly surprised by how fast they go from chip-y crunch to mushy sog ;( Also, these are a PERRRFECT alternative to tortilla chips and salsa or chips and guac.
- Lastly, these are pretty high in starch and carbs, so they're excellent to eat after a heart pumping workout for a to help replenish energy stores.