If you’ve been desperately searching for a healthy alternative to French fries or potato chips, this recipe is exactly what you need then! Baked Plantain Chips are the PERFECT solution to satisfy those cravings.
Plantain chips are a staple side dish at most Cuban restaurants, and it’s easy to see why. They’re crisp, savory, and surprisingly easy to make.
Baked Plantain Chips are so delicious that even the pickiest of eaters will love them — including kids! You can devour this tasty treat in all kinds of ways: dipping them in guacamole, breaking them up to use as croutons for salads, or simply by themselves as a side dish or snack.
With minimal ingredients and fool-proof instructions, this recipe is guaranteed to become your new favorite! Baked Plantain Chips are the easiest crowd-pleaser you will ever make.
Plantains are a great source of fiber and several vitamins and minerals. They’re sold at most supermarkets and can be found near the bananas. Unlike bananas though, plantains must be cooked before eating — unless you enjoy bitter fruits.
Here’s how to make Baked Plantain Chips:
- 2 green plantains
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- freshly ground pepper to taste
- 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.
- In a bowl, combine plantain slices, olive oil, and seasonings. Stir gently to coat the plantain chips.
- Place parchment paper on a cookie sheet. Place a single layer of plantains on the parchment paper.
- Place cookie sheet in oven for 16 to 20 minutes. Turn plantains after 8 minutes.
- Plantain chips are done when they start to brown around the edges. Remove from oven and serve.
- 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.
Notes: A mandolin slicer is the perfect plantain chip slicer as it will cut your plantains into even, thin slices. Otherwise, use a sharp paring knife and slice thinly. The thinner the chip, the crunchier it’ll be! Also, remember to watch your Plantain Chips closely when baking as they tend to burn quickly.
Recipe by This Mama Cooks.
Looking for another easy and delicious recipe? Try our Parmesan Zucchini Chips:
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