For all you cravers of crispy, crunchy and salty like myself, you must give this recipe a try.
It’s easy and extremely satisfying.
- A few Green Plantains
- Coconut Oil (organic, extra virgin, cold-pressed, unrefined is best)
- Sea Salt (and/or other desired seasonings, if you so wish! But sea salt is just dandy.)
What to do:
First, preheat your oven to 425 degrees C so it’s ready for your chips.
1) Slice your plantains evenly into thin “chips”. I used a cheese grater, but a mandolin would work and if you don’t have either, you can also slice them by hand. Just make sure the thickness is as even as possible, to ensure the best baking results.
2) Coat your sliced plantain chips with melted coconut oil and sea salt. The easiest way to do this is to toss the plantain, coconut oil and salt in a bowl with your hands until it’s all evenly distributed.
3) Bake! Spread your plantain chips onto a baking sheet in one layer (no overlaps). Pop them into the oven for 20 minutes total. Half way through, take them out and flip over each chip. You want to bake them until they just start to turn a little golden brown. Be sure to watch them so they don’t burn!
4) Enjoy! You may add more salt and seasoning at this point, if you wish. These plantain chips are delicious dipped in fresh guacamole!
*Please note these chips are best eaten within a few hours of baking, as they do tend to lose their crunch when stored.
2 thoughts on “Crispy Crunchy Plantain Chips”
I buy plantain chips from Bulk Barn and love them for an afternoon salt fix at work- do you have any tips on how to make the crunchiness last?
Hey Claire! The best way would probably be with a food dehydrator if you have one. You would probably want to add some sea salt and possibly some other seasonings.