Plantain chips are my new favorite snack! They are Paleo and AIP (Autoimmune Protocol) friendly and a good source of carbs. (Remember that carbohydrates are a macronutrient and are not bad for you!) They taste great by themselves or paired with dark chocolate as a dessert. If you’ve never bought a plantain, they are those things that look like bananas but are bigger and aren’t generally in a bunch:
Making plantain chips is super easy and cheap. For me they cost 33 cents each at BJ’s Wholesale. Follow the recipe below for a healthy, portable snack….although, in our house they don’t last long enough to take anywhere!
Sweet and Salty Plantain Chips
4 plantains, peeled (I’ve used both green and ripened ones…but the green ones are easier to work with)
3 T. melted coconut oil
2 t. cinnamon
1 T. coconut palm sugar
A couple pinches of sea or pink Himalayan salt
Pre-heat oven to 400 degrees. Slice the peeled plantains thinly. (The thinner the better they will crisp up!) Put the slices in a bowl and gently mix with the melted coconut oil, cinnamon, coconut sugar, and salt. Spread the slices on baking sheets lined with parchment paper. Bake for 14 minutes or until crispy. Make sure to cool completely before storing in a glass container.
Have you tried plantains before? Let me know how you like the recipe!