BAKED PLANTAIN CHIPS
Making plantain chips today was a snap once I got over my fear of using the mandoline slicer. You can season them however you like depending on whether you are in the mood for a savory or sweet crunchy snack. For making chips, use a plantain that has a light green peel so that it is easy to slice. As they ripen, they turn from green to yellow to black, similar to how bananas ripen but are not as sweet as bananas. Plantains are inexpensive and delicious.
The recipe I used is from “This Mama Cooks” recipe blog and she provides different seasoning options: Baked Plantain Chips Recipe. I baked them without oil.
Dr. Axe’s website provides some interesting information about plantains. Read but do not follow the suggested recipes as they contain ingredients that are not whole food, plant-based: Plantains: 7 Reasons to Add to Your Diet
BAKED PLANTAIN CHIPS
Ingredients
2 light green plantains
Sprinkle with desired spices (I used salt and pepper). See the blog post for seasoning ideas. Instead of oil use water or aquafaba to get the seasoning to stick.
Instructions
Preheat oven to 400 degrees F.
Peel the plantain with a sharp knife. Then slice the plantains as thinly as possible with a mandolin or knife.
Rinse the slices with water or toss with some aquafaba. In a bowl, combine plantain slices and seasonings. Toss gently to coat the plantain chips.
Place parchment paper on a cookie sheet. Place a single layer of plantains on the parchment paper. (Instead of cooking on parchment paper, I used my "crisper oven air fryer pan" so I did not have to turn the plantains over halfway through baking.)
Place cookie sheet in oven for 16 to 20 minutes. Turn plantains after 8 minutes.
Baked Plantain chips are done when they start to brown around the edges. Remove from oven and serve.
Baked Plantain Chips are best served warm. You can also cool the plantain chips on a baking rack lined with paper towels to soak up any extra oil, and serve them at room temperature, too. Plantain chips keep for about one day.
