Dude, I’m So Baked (Plantain Chips)

This past week I was at my local Publix in the produce section and thinking about what new recipes/snacky stuff I could make while on the tail end of my Whole30.  Being in South Florida where there is a large Latin and Cuban influence, there are always plantains around.  I knew how much my husband and I liked plantain chips (bought from the health food stores), but we always felt guilty about how much oil was involved in their production.  I decided to buy a couple plantains and try making my own plantain chips at home!  They did not disappoint!  They’re super simple to make.  Be sure to cut your chips thin if you like them crunchy.  Man oh man, these taste so much like potato chips but you can feel good about yourself while eating them!  I taught my husband how to make them (so simple!) and he loves them!  Now you may be thinking, “Hey hey hooooo hey, Jo!  Why not just buy them at the store to save some time?”  Well, first off, cooking gives me something to do while at home watching the babe.  Secondly, you can regulate how much oil you want to use.  And thirdly, homemade over processed and preserved food is always the better choice!

Check out the health benefits of plantains!

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Ingredients

1 ripe plantain (not green, because these bad boys can be a b*tch to peel)

1-2 Tablespoons of coconut oil

Preheat your oven to 400 degrees.  Lightly grease a cookie sheet with a lil bit of coconut oil or (as I like to do to save on dishwashing) line a cookie sheet with parchment paper.  Peel your plantain.  This can be a challenge.  I cut of the top stem, then slide my knife down the side of the plantain lengthwise, making the incision about 1/4″ inch deep.  Then I peel back the entire peel.  Plantains don’t really peel like bananas, guys.  Slice your plantain, progressively cutting diagonally to make pretty disks.  Make sure your coconut oil is a lil warm so it is in liquid form and in a small bowl.  Throw the sliced plantains in the bowl and toss with your hand to coat.  Spread out the slices onto your cookie sheet.  No overlapping of these bad boys.  Sprinkle salt or whatever seasonings you’d like.  I’ve found just some simple salt is best, but it could be fun to experiment with some other flavors.  Bake in 400 degree oven for 10-15 minutes or until the bottoms are cartelized into a golden brown.   Take them out of the oven and individually flip the slices.  Cook the flipped plantains again in the over for 5-10 minutes.  Aaaaaaand they’re done!  So so so easy and so so so delicious!

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