Baked Plantain Chips

 

If there’s one food item that we go through in our house by the truck load (no exaggeration) it’s bananas. I’m pretty sure even though we buy A LOT when we do our usual grocery shopping for the week one of us ends up having to go back at some point to buy more. We eat them with everything from my Paleo Banana Bread to smoothies to covered in nut butter for a quick snack. So it should come as no surprise that I also have a thing for plantains. It’s a win win when you can enjoy a ripe sweet banana with your morning oats or smoothie and then also enjoy the crispiness of a plantain chip with your favorite dip for a snack. I mean really it’s the best of both worlds…savory and sweet! Plantain chips are a healthy and filling alternative to your overly oily and processed potato chips. Plus, when you make them yourself you can control the oil and salt/spice content. Aside from just tasting amazing, plantains are a good source of potassium, vitamins A and C, are high in dietary fiber and make a great energy booster. Though you can buy pre-made plantain chips at just about any store, buying your own fresh fruit and making them yourself is a much better option when you’re trying to watch your wallet and your waistline. I tend to like a little kick when I make them at home but you can play around with the recipe and modify it to your liking. These chips pair great with dips like my Avocado Hummus or even just eaten alone since they’re packed with tons of flavor. Trust me, this little crispy cousin of the banana really can hold its own.

Baked Plantain Chips

Gluten-free/Paleo/Vegan/Nut-free

  • 2 plantains, peeled and sliced thin
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • ½ tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper (adjust accordingly)
  1. Preheat oven to 400F. Lightly grease a baking sheet or use a liner to prevent sticking.
  2. In a medium sized bowl, toss sliced plantains with all ingredients to evenly coat.
  3. Lay slices in a single layer onto baking sheet (do not stack or overlap as they will stick together).
  4. Bake for about 20 minutes or until crispy. Keep an eye on them to make sure they don’t burn!
  5. Let cool before serving.

 

 

 

 

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