Plantains…they kind of look like bananas, but they taste much different. Plantains are like bananas less sweet and much starchier cousin. I love both cousins, but they are just so different! Plantains have a consistency more like a yam or a potato, and they are actually a vegetable, not a fruit.
People usually see plantains in the grocery store and pass them by, maybe thinking they look like funny bananas, maybe knowing they are plantains, but don’t know what to do with them. I used to be that person, until last summer. Last summer I got on this plantain chip kick. I felt like I was working in a plantain chip factory for a weekend, pumping out tray after tray. They are so delicious, and I accidently bought a ton of plantains (long story) and couldn’t let them go to waste. So, I spread the plantain chip love, and boy did everyone love the chips, and me for feeding them!
Plantains can be eaten in three different stages, when they are green, yellow, and black. Unlike bananas, the plantain skin is very thick, so even if it’s bruised, the flesh inside is usually still untouched. The green plantains are very starchy and taste similar to a potato, the yellow plantains are slightly sweatier and stickier, and the black plantains are ripe and sweet, more similar to a banana. For these plantain chips I like to use the green potato like plantains because they crisp up nicely. I’ve also used a more yellow plantain, which makes for a sweeter chip, so the choice is yours!
Plantains are very high in fiber and low in sugar. They are a really good source of vitamin A, C and potassium. As far as starchy vegetables go, they have a low glycemic index, which means they won’t make your blood sugar spike. They are also Paleo friendly. All of these things make them a great food choice.
The hardest part of making these chips is peeling the plantain! The skin is very thick and starchy and it’s challenging to remove. I like to cut off both ends, then score the peel from one end to the other and peel it back. You’ll see how different it is from a banana when you do this. I sliced the plantain on an angle as thin as I could and placed them on a baking sheet I lined with parchment paper and coated with a teaspoon of coconut oil. Then sprinkle another teaspoon of coconut oil on top and some Himalayan pink sea salt. The chips should be arranged neatly in rows with no overlapping to ensure perfect crispiness. Bake the chips for around 25 minutes or until they are golden and crispy.
My favorite way to eat these chips is with guacamole, because lets get real, what isn’t better with guacamole. They are also amazing alone as a snack, or with any other dip. They also go great paired with my turkey taco salad. Basically you can’t go wrong with these chips! Hope you love them!
- 1 large green plantain
- 2 teaspoons coconut oil
- Pinch of Himalayan pink sea salt
- Preheat oven to 350 degrees.
- Cut off ends of plantain. Score from top to bottom and peel back skin.
- Slice plantain on an angle, as thin as you can.
- Place sliced plantains in rows, no over lapping, on a baking sheet lined with parchment paper that has been coated with 1 teaspoon of coconut oil.
- Drizzle the additional teaspoon of coconut oil on top of the chips, and then sprinkle with sea salt.
- Bake for 25 minutes or until they are golden and crisp. Let cool and enjoy!