I needed something crispy in my life. I saw on the list of “approved foods” for Whole30 that indeed, plantains were good to go. I love plantains. Why don’t I buy them more often? They always take me back to Miami and their amazing Cuban food.
I’ve played around with plantains before but every time we’ve had them, we’ve fried them. Don’t get me wrong, those are delicious, but I wanted chips this time. Crispy, crispy chips.
If you want to make plantains chips, look for plantains that are green.
Plantains look a lot like bananas, yes. They are very different though. It’s actually a little bit of a struggle to peel a green plantain. In order to “peel” it, I made 3 cuts all the way down the plantain then carefully peeled it. It will make your life a little easier if you cut off the ends of the plantain and go from there.
In order to make sure my chips were actually chippy, I tried to cut them as thin as possible. Then, I mixed them with about a tablespoon of coconut oil and a little salt.
Next, placed them evenly on a baking sheet lined with parchment paper. Usually, I’m lazy and just dump them on a baking sheet, but I really wanted them to be cooked evenly. So, spreading them out is crucial.
I baked them for 20-25 minutes at 350. I basically just started checking them around the 20 minute mark to make sure they didn’t brown too much.
These were so easy. Another easy, easy recipe: I can’t get enough!! These definitely satisfy the need for a salty crunchy snack too. We had them at dinner along with elk steak and mashed cauliflower. I dipped them in guacamole…mmmm fats.
I will definitely be making these again!