Food is my favorite thing. Because it is the best thing. When I travel, I try to sample a lot of the regional cuisine, and if something is particularly delicious, I always attempt to re-create those recipes at home.
Crispy plantains are a staple in various parts of South America, and it’s one of my favorite snacks. They’re incredibly simple to make, and are great on their own or with salsa, guacamole, or other dips. It’s a great alternative to tortilla chips and crackers, especially if you eat gluten free or want a healthier option to chips.
Here is a very simple recipe! You can easily double or triple this recipe if you want to make several batches for a party (or just because you will eat a lot of them in one sitting, like I do).
Crispy Plantain Chips:
- 2 green plantains (these are unripe, which in my opinion, make better chips)
- 1.5 teaspoons melted Coconut oil
- Sea salt
- Pre-heat oven to 350 degrees, and line a baking sheet with parchment paper.
- Make three length-wise cuts all the way down the plantain (just deep enough to get through the skin), then peel the skin off.
- Thinly slice the plantains at a diagonal angle. A mandolin works great for this purpose, but if you don’t have one, just try to make the slices as consistent as possible, so they’ll cook evenly.
- Toss slices with the coconut oil.
- Line on parchment paper and sprinkle with sea salt.
- Bake 20-25 minutes until slightly brown. If your slices weren’t totally consistent, some will brown more quickly, so feel free to remove pieces as needed and continue cooking the ones that need a tad longer.
Simple as that! These will keep for a couple of days in a ziploc bag, but their crispiness will decrease the longer you store them.
Stay tuned for great salsa and guacamole recipes!