Paleo Plantain Chips
The perfect crisp, and slightly salty snack – great for dipping!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 36 chips
- Category: snack
- Method: baked
- Cuisine: Mexican
- 1 green plantain
- 1 teaspoon extra virgin olive oil or melted coconut oil
- 1/2 teaspoon coarse sea salt
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Cut off the ends of the plantain then score the 3 edges of it with a knife, being careful to only cut into the skin, not the plantain itself. Run your fingers down the cut edges of the plantain to lift off the skin, then discard it.
- Thinly slice the plantain on a diagonal into 1/8th inch slices, or as thinly as you can consistently manage. Toss the plantain slices with olive oil and sea salt then lay on a baking sheet and bake for 20-25 minutes, until crisp.
- The key to great plantain chips is to slice the plantain as evenly as possible so all of the chips cook at the same time. If you aren’t able to slice them all evenly, they may not be done at the same time, so you can simply remove the ones that are crisp at the 20 minute mark, then continue to bake the ones that are still soft for an additional few minutes.
- You can use ripe plantains to make these chips, but it is much easier to use a green, unripe plantain because it is more firm.
Keywords: gluten-free, vegan, vegetarian, baked