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Paleo Plantain Chips

Happy Sunday!

Now that you’ve had loads of time to salivate over my Paleo Ceviche Verde {find the full recipe at Paleo Magazine Online}, I’m going to share a recipe for the perfect ceviche scooper – the plantain chip.

Plantains are magical fruits. I’m sure you’ve seen them in the grocery store. They are the banana’s slightly larger, starchier, less sweet cousin. They’re usually found either near the banana display or by all the other exotic fruits that you pass and shrug wondering, “who buys those things?”

I do.

I buy them, experiment with them, have failed experiments with them, perfect my dishes, and then share the success stories here.

If you like salty, crunchy, chip-like snacks, you’ll love these. They are really easy to make, pack well for on-the-go, and serve as great scoopers for salsa, guacamole, or Ceviche Verde.

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When it comes to choosing a plantain, there are two options: more ripe or less ripe. The more ripe plantains are {you guessed it} more yellow. The less ripe plantains are {you guessed again!} more green. They may have some bruising, but don’t be discouraged. Unlike a banana, the skin on a plantain is typically thick enough to protect the flesh within.

The green plantains are sometimes easier to slice thinly {like when you’re making thin plantain chips} and are less sweet. The yellow plantains can be a little stickier but make sweeter chips. The choice is yours. Experiment and have fun!

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Enjoy!

First, set your oven to 350 F and line a baking sheet with parchment paper.

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Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.

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The cuts you just made help you peel the plantain.

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Slice the plantain on a diagonal as thinly as you can consistently manage.

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Toss the plantain slices with 1-1.5 tsp melted coconut oil, lay out on the baking sheet, and sprinkle with the kosher salt.

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If you’re an inconsistent slicer like me, some of the chips will be finished after 20 minutes in the oven and the rest will be finished after about 25. Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.

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When all the chips are to your liking, remove from the oven and enjoy!

Although you can store them in a Ziploc bag for up to 5-7 days, they do start to lose their crisp.

When you get them nice and crispy, they’re hard to put down.

Paleo Plantain Chips

Can Make ~ 3 dozen

Ingredients:

1 Plantain

1 tsp Extra Virgin Coconut Oil {melted}

½ tsp Kosher Salt {or to your liking}

Directions:

Set oven to 350 F and line a baking sheet with parchment paper.

Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.

Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.

Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the kosher salt.

Bake for 20-25 minutes.

{Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.}

Time: 5 minute prep; 25 minute bake

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8 Comments Post a comment
  1. im gonna make these for a bike tour snack!

    May 13, 2013
    • Awesome idea! They pack well. You have a great blog, btw! Keep up the great work.

      May 13, 2013
  2. Ariana #

    Can this be made with avocado oil?

    July 18, 2013
  3. Judi #

    These were absolutely delicious! Thank you for the recipe.

    September 22, 2013
    • Hi Judi! My pleasure. Thank you for the feedback!

      September 23, 2013

Trackbacks & Pingbacks

  1. Carbo-loading & Plantains | Daily Cup of Asheejojo
  2. Coconut Mojito Popsicles | Fed and Fit

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