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Home | Recipes | Sea Salt Plantain Chips

Sea Salt Plantain Chips

Published on September 6, 2016 by Stephanie Kay

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Sea Salt Plantain Chips

Salty, crispy and crunchy, these oven-baked sea salt plantain chips are equally delicious and good for you.

sea salt plantain chips

Like most people, I enjoy chips. Back in the day, I used to love grabbing a bag of All Dressed Ruffle, a Diet Coke and settle into the couch to watch a good movie. Oh my, how times have changed! Because I am now older, and wiser, I know better and these types of food don’t come into my home or too close to my mouth for that matter. But that doesn’t mean that I’ve lost the desire for chips, I just do it very differently, like these sea salt plantain chips.

Like many Canadians, plantains were not a staple food in my household as I grew up. In fact, I probably didn’t know what a plantain was until I was well into my twenties. I’m not a picky eater, I love food, and will pretty much try anything once, so when I was offered my first plantain at a small Caribbean restaurant while I was at University in Montreal I was all in. Since then I’ve eaten my fair share of plantains, and tried cooking my own at home, but have really taken a liking to sea salt plantain chips! They are crisp, they are crunchy and the perfect balance of a salty and savoury snack idea.

You’ve probably seen plantain in the grocery store, and much like I used to, walked by them thinking “Who buys those things?”. (Well, now you know the answer.) Plantains are typically found in the produce section of the grocery store, and look much like overgrown bananas. They are in fact banana’s slightly larger, less sweet and starchier cousin. Unlike bananas they are not eaten raw, but treated as a vegetable and cooked before eating, much like you would cook a potato. In many cultures, they are baked or fried and served as a starch with meals, or sometimes even as a dessert.

sea salt plantain chips

Plantains can be found green, yellow or even black, and most grocery stores sell a mix of colours. When it comes to which colour to choose, it totally depends on how you plan on using it! The more green, the less ripe and the more yellow, the riper the plantain is. When it comes to plantain chips, the greener the plantain the better. They are easier to slice and provide a more crisp and crunchy texture! Sea salt plantain chips can easily be found in grocery stores, however, they are often loaded with excess refined oils, so making your own is typically the best option. You can really add any spices you like to create any flavour you like; be it simple sea salt or garlic and onion. I’ve created two versions of these sea salt plantain chips but feel free to experiment and create your favourite versions at home!

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Sea Salt Plantain Chips

Sea Salt Plantain Chips

Author: Stephanie Kay

These baked plantain chips are so simple to make and are the perfect alternative to traditional chips! Sea salt plantain chips can be eaten on their own or go well dipped in guacamole, salsa or some spicy hummus.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 plantain 1x
  • Category: Snack
  • Method: Baked
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Ingredients

Sea Salt Plantain Chips:

  • 1 green plantain
  • 1 teaspoon coconut oil, melted
  • 1/4 teaspoon sea salt, plus more if needed

Smokey Plantain Chips:

  • 1 green plantain
  • 1 teaspoon coconut oil, melted
  • 1/4 teaspoon sea salt, plus more if needed
  • 1/2 teaspoon paprika

Instructions

  1. Preheat the oven to 375° F.
  2. Using a sharp knife, cut the ends of the plantains and score the length of the plantain skin. Score the skin lightly, without cutting into the plantain, this will help to remove it.
  3. Once scored, peel back the green skin, much like you would with a banana, to remove all of the peel.
  4. Thinly slice the plantains into rounds, keeping the slices as consistent as possible. The thinner they are the crispier they will cook.
  5. Separate the slices evenly into two bowls.
  6. For the simple sea salt flavour, toss the plantains in the melted coconut oil and sea salt.
  7. For the smokey version, toss the plantains in the melted coconut oil, sea salt and paprika.
  8. On a baking sheet, lay out the plantains evenly. If needed, season with more sea salt now.
  9. Bake plantains in the oven for 18- 20 minutes, keeping a watchful eye to ensure they do not burn. (The time may vary depending on oven, so you may need to leave them slightly longer.)
  10. The plantains should be well toasted but not overly brown or burnt.
  11. You can serve these immediately warm, or allow them to cool and store them in an air-tight container.
  12. They can be stored for 2-3 days, but any longer will start to lose their crispness.
  13. Enjoy!

Nutrition

  • Serving Size: 1/2 plantain
  • Calories: 101 calories
  • Sugar: 1 gram
  • Fat: 5 grams
  • Carbohydrates: 15 grams
  • Fiber: 1 gram
  • Protein: 0 grams

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