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Baked Plantain Chips

2011 May 26
tags: , , ,
by admin

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.

I didn’t.

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.

One Year Ago: Microwave Popcorn
Two Years Ago: Crash hot Potatoes

Baked Plantain Chips (adapted from Thekitchen.com)
A crunchy, healthy substitute for potato chips

Ingredients
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

Instructions

  1. Preheat oven to 400.
  2. Peel plantains.
  3. Slice very thinly on a mandoline.
  4. Combine plantain slices with oil and spices in a mixing bowl. Toss to combine thoroughly.
  5. Arrange on a baking sheet in a single layer.
  6. Bake for 15 to 17 minutes, turning slices over halfway through baking time.
  7. Let cool.
  8. 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

 

from → side dish, vegan(izable), vegetables

  • http://fooddoodles.com Heidi

    Awesome, I’ve always wanted to make plantain chips.  I’ll try this recipe for sure :)

  • http://twitter.com/runningcate Catherine M

    I absolutely LOVE plantain chips (ever since eating tons of them in Costa Rica!) I need to find some plantains and make them myself.

  • Anonymous

    I love, love, love plantains, but have never tried making them at home! I’ve even seen them occasionally in the grocery store. These look so good.

  • http://www.peanutbutterrunner.com/ Jen

    two things…i’m obsessed with the dekalb farmers market and with plantains. definitely making these homemade chips very soon!

  • Kate Dwyer

    That is quite a haul you brought home!

  • http://twitter.com/ErinsFoodFiles ErinsFoodFiles

    I love fried plaintains!  I’ll have to try them baked, as the whole “fried” part of fried plaintains makes me eat them less often.

  • Nikki @Pennies on a Platter

    Never heard of the Dekalb farmers’ market, but sounds like something I’d love if only I lived nearby.  :)   Looks like you brought home quite the load and doing well with the ingredients you got! 

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