I first tried plantain chips a couple months back and knew I had to make some on my own. You can find pre made chips at the grocery store, but they’re usually fried with pro inflammatory vegetable oils. I was excited to find out baking them at home was simple and easy to make. I’ve been eating them as a snack ever since and now I want to share that recipe with you!
Plantains are apart of the banana family; they look like their bigger and badder cousin. If you haven’t heard of them before, you’ve probably walked by them at the grocery store wondering what the heck is that.
Culturally they are used as starch in main meals, like you would use potato, or baked as a dessert. However they are not meant to be eaten raw. The colour of the skin also depicts how it will taste and therefore influencing the way they should be cooked. The greener the plantain peel is the starchier it will be, while the blacker the peel the sweeter and softer it will be.
Plantains are not only delicious but full of nutrients too! They are rich in Vitamin A, B6 and magnesium. Meaning they are awesome for eye health, calming to the nerves and reduce cramping.
- 1 green plantain
- 1/4 cup olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Pre heat oven to 350 degrees
- Peel the plantains and chop them into very thin circular slices. Thinner slices means crisper chips
- In a bowl toss the plantain slices with olive oil, sea salt and pepper
- Then add the slices one by one on a baking sheet. Make sure they don’t over lap each other
- Bake for 15-20 minutes. Check them often so they don’t burn. They should be crispy and golden
- Let them cool for 5 minutes. Eat them right away or store them in a container in the fridge for later. They’re best eaten within 1-3 days of making them