Plantain Chips

So this recipe is VERY easy and a great alternative to potato chips. Plantains look like giant bananas and are originated from Southeast Asia but can commonly be found in Central American and Latin cooking. They are similar to a banana but are less sweet and contain a starchy component. Plantains should not be consumed raw, unlike bananas and can be steamed, baked, fried, boiled or grilled. They are ripe when the skin is all yellow and starting to turn brown in spots. 

Plantain Chips

2 Plantains
3 T Olive Oil
Cayenne pepper (optional)
Salt & Pepper to taste
1/2 of a Lime

1. Preheat oven to 425 degrees. 

2. Peel the plantain and slice into pieces a little thicker than a quarter. 

3. Toss the slices in olive oil, salt, pepper and cayenne if you wish for them to be a bit spicy.

4. Line the plantains on a greased cookie sheet. ( I coat mine in coconut oil )

5. Bake for 10-14 minutes, watch them closely because if you sliced them thinner they will cook faster. 

6. I found it unnecessary to flip my plantains half way through baking because they crisped up nice. 

7. Transfer to a bowl after they have cooled. Squeeze the lime over the plantain chips and toss with more salt if you wish. I use Pink Himalayan salt. 



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