Remember that delicious Nightshade Free Salsa recipe I shared earlier in the week? If you'll notice in the picture below, the salsa is surround with some unusual looking chips, that don't look like your normal tortilla chips.
That's because they're not tortilla chips, they're yummy homemade plantain chips! What's a plantain you ask? For those who are unfamiliar with this versatile vegetable/fruit, let me give you a little 411 on the plantain.
Plantains are a member of the banana family. They're starchy, low in sugar, and must be cooked before you can eat them. They're a staple in Asia, Africa, India, the Caribbean, and Central and South America, and are used in both savory and sweet recipes, depending on what stage of ripeness they are. They range in color from green, to yellow, to black. You can find them in almost any supermarket nowadays, and are located in the fresh produce section, usually close to the bananas. Don't be fooled though, even though they may look like bananas they taste nothing like one. Ripe plantains are black in color and, just like yellow and green bananas, taste different at every stage of the ripening process.
Don't be fooled into buying the bags of plantain chips that are starting to pop up on store shelves. They are fried instead of baked as my version is, and the refined vegetable oil they use to fry them in is definitely not good for you. Not to worry though, my homemade version couldn't be easier to make! Just make sure to use green plantains, the yellow and black ones won't produce crispy chips, and are difficult to cut into thin slices.
Baked Plantain Chips
1 large green plantain
1 teaspoon pure olive oil
Sea salt to taste
Preheat oven to 350 degrees.
Cut the ends off of the plantain and score the length of it with three evenly spaced cuts. (Just cut the skin, stopping at the fruit itself)
Peel the plantain then slice it as thinly as you can manage. The thinner the slice, the crispier the chip will be. (I used a vegetable peeler to make mine, but a mandoline slicer would work too)
Grease a baking sheet and place the plantain slices on it, evenly spaced. (You can use parchment paper if you'd like, but they still need to be brushed with a little oil)
Gently brush the slices with the olive oil, then sprinkle with salt.
Bake for 10 minutes, then flip the slices over and turn the baking sheet a half turn for even browning.
Continue baking for another 5 to 10 minutes, or until they begin to brown a bit. (Watch them carefully, as the can burn quickly)
Carefully remove the plantain slices to a paper towel lined dish and allow to cool completely. (The slices tend to stick just a little, so carefully slide a butter knife under them until they come loose from the pan)
Enjoy with your favorite salsa, or straight up as a chip.
Notes: *Chips are best eaten on the same day you make them, but they can be stored in an airtight container for up to 2 days.
*For a fun flavor twist, try sprinkling your chips with garlic and onion powder along with the salt. Or for a sweet treat, use coconut oil instead of olive oil, and cinnamon and sugar instead of salt.
I sliced my chips thin with a vegetable peeler, so they took less than 20 minutes to bake. If you cut your chips thicker, they will take longer to cook. They also wont be as crispy, but more chewy instead. Just don't cut them to thin or they will burn.
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