Before making these I had probably only eaten plantains a handful of times, and they were sweet plantains that had been fried…so of course they were good. I was at the grocery store last month when I was picking out bananas and saw the plantains. I grabbed a couple thinking, well I’ve never made them on my own, so might as well give it a go. (Good FYI for if you make these, they are found right next to the bananas) I had picked out green ones, so after doing some googling, I realized I could really only make chips out of them at this point in the ripening process. Well, I’m glad I unknowingly picked out the green ones because now I have a new found love for plantain chips! You’re probably thinking, so basically these are just dried banana chips, right? Not exactly. Plantains and bananas are very similar, but let me tell you about some of the key differences.
So as you probably would have guessed, bananas and plantains are a part of the same family. Bananas are thought of as a fruit through, whereas plantains are thought more of as a vegetable. This is because they are starchier, and a banana is sweeter. Because they are starchy, you can consider it a good carb that will help give you a boost in energy. Just like bananas, they are SO good for you, high in fiber, potassium, and other crucial vitamins like A and C. Some key differences with their physical appearance are that they are longer than bananas and have a lot thicker skin. Ok, I won’t bore you with more of that info, but since they were new to me and possibly new to you as well, I thought I would do a little Plantains 101 sesh!
Now onto the chips themselves! To put it mildly…I am seriously addicted. You can make tons of these babies and have them for snacks all week long, even though my dad said he likes them right out of the oven ;). I made these for my parents when I was home and now they’re hooked on them too. The fact that my dad likes them says a lot, because he can be a little leery about healthy foods, sorry Dad! I was very impressed that they have even made them on their own since my visit home. These are three ingredients, so they definitely fit under my 7 ingredient rule I always try to stick to. These chips are thin and crispy, and you know I’m all about anything with that crunch factor. Surprisingly they even satisfy a little bit of a sweet tooth. They are lightly sprinkled with salt, which makes for the perfect sweet and salty combo. I never thought I’d be making these as often as I do now, but they’re too good and too easy not to! Make some for your family for everyone to try, and I 99% guarantee they will like them. I say 99% because the taste of plantains just isn’t for everyone and those who don’t like bananas may not like these either. That’s not to scare you away though, I think the taste is a subtle sweetness and as my dad would describe them, a potato chip without the guilt! If that’s not going to lure you in, I don’t know what else will :). Enjoy and like always let me know if you make them and how you like them!
- 1 green plantain
- 1/2 tbsp coconut oil
- 1 tsp pink himalayan salt or kosher salt
- Preheat oven to 360 degrees
- Line a baking sheet with foil
- Run the entire plantain under hot water for 2 minutes (will help the skin peel off easier)
- Cut the ends off of the plantain
- Score the plantain 4 times, trying not to cut into the plantain itself
- Now you can either peel off the skin with your hands or take the knife, place it under the skin to help lift it up
- Once all of the skin is off, slice plantain into very thin slices, between about 1/16-1/8 of an inch thick (thinner than a poker chip, thicker than a quarter)
- In a bowl, heat up coconut oil for 10-15 seconds, or just enough to melt it
- Put all of the plantain slices into the bowl and coat them with the coconut oil, using your hands or a spoon
- Now place them on the baking sheet, keeping space between them
- Sprinkle each one with salt, may not need the whole tsp of salt
- Place in oven for 23 minutes or until slightly brown and crispy, depending upon oven may need to leave in for less time or more
- By The Kelli Kollection