Plantain Chips

I love plantains.

I had never had them until I was about 25. I was hooked on the first bought. And man have I taught and had loads of conversations about them since them. It usually starts at checkout, where many cashiers don’t know what it is or how to ring them up. I have learned to tell them to look up bananas first. From here the conversations generally turns to asking how it tastes. Upon which I respond:

  1. It does not taste like a banana
  2. It is not sweet, it is starchier
  3. No you can’t just peel it and eat it
  4. I suggest slicing it thinly and sauteing it in coconut oil with sea salt

I also introduced a lot of my friends and my husband to plantains, making them taste them for their first time. My friends are lucky, I usually introduce them in the form of pizza crust and taco tortilla shells to them. Zach, though I had him taste just sliced and sauteed ones (as described them). He is a BBQ chip kind of snacker, so he thought they didn’t have a lot of flavor and he only likes them very thinly sliced.

I however, have found I really enjoy the tastes of the plantain. And I like them pretty simple and plain. Just sea salt. Because I was thinking about being creative and making all these different flavors of chips, but then I skipped it all, sea salt is good. Since it isn’t broken, I am not fixing it.

I will also tattle on myself here. I think sometimes people think I am in the kitchen all the time. Or I want to be there ALL the time. This is not try. Look at last week, where I only had one post. Sometimes I need a break. Sometimes I am like everyone else and I don’t want to prep or make a bunch of food. Sometimes I like meals that are quick and easy. Like lettuce wraps, I love a lettuce wrap (which is what i ate with these chips). So making vegetable chips (cabbage are my favorite) has been a favorite method of mine in the past, to have on hand for those non-cooking days. It is true I love baking. I love cooking. But sometimes you need a break. And the next day I may be in the kitchen all day, completely joy-filled. Breaks are nice to refresh the work we’re doing.

As I mentioned, I did sea salt because that’s what I like, but feel free to play around with other flavors, or dips maybe. But I am also not a chip dipper or guac person (raw avocados actually make me nauseous), so I just eat them on their own.

IMAG3890.jpgPlantain Chips

  • 2 plantains
  • 2 tbsp coconut oil
  • 1 tbsp sea salt

Let’s Make it Happen: 

IMAG3886Preheat oven to 350.

First you need to remove the peel. I using taking a peeling knife and cut 3-4 vertical slices down the sides. Just cut deep enough to get the peel off, not slicing the plantain. Then I use my hands to loosen up and remove the peel.

Thinly slice the plantains. I am fortunate that my husband is a chef and he let me use his mandolin slicer, to make beautiful, perfectly sliced chips.

Toss in melted coconut oil and sea salt.

IMAG3889Layer evenly on a bake sheet. Bake for 5 to 8 minutes. Flip. Bake another 5 to 8 minutes. Bake until they are golden brown. Allow them to cool completely so they can dry. Store in a bag and eat and enjoy at your convenience.

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