Baked Plantain Chips
When I was young and in college (I can’t believe I’m saying that. Wah, college was so long away), I went to Nicaragua to study howler monkeys. I spent my time on the island Ometepe, where plantains are a major crop. I told myself as soon as I returned to the States, I was going to master making recipes with these delicious fruits.
On the way back from BlogHerFood ’11 in Atlanta last week, I stopped at Dekalb farmers’ market. This place is phenomenal in selection and variety of products available all at a low price! It is open 7 days a week and I’ve been known to make trips to Atlanta just to shop there.
This is a portion of what I came home with. As you can see, I bought almost exclusively drygoods. $100 worth of drygoods. And a couple of plantains. I bought green and yellow ones because I didn’t know which were best. Good thing I bought both, because the recipe I ended up making called specifically for green plantains.
The kitchen staff at the biological field station in Ometepe were particularly skilled at making fried plantain chips. But you know that just isn’t my style.
Don’t let the knife fool you, for ultimate crispy baked plantain chips, slice these things on a mandoline.
I didn’t expect the Omnivore to enjoy them as much as he did (for him they were being served as a replacement for potato chips as a side dish for his hot dog). But he loved them. The sweetness of the fruit is evident but the spices baked into the chip are more prominent. They are really, really addicting and really, really good.
Baked Plantain Chips (adapted from Thekitchen.com)
A crunchy, healthy substitute for potato chips
2 green plantains
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
- Preheat oven to 400.
- Peel plantains.
- Slice very thinly on a mandoline.
- Combine plantain slices with oil and spices in a mixing bowl. Toss to combine thoroughly.
- Arrange on a baking sheet in a single layer.
- Bake for 15 to 17 minutes, turning slices over halfway through baking time.
- Let cool.
- Chips are best eaten immediately, but they’ll keep for about a day.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 3