Plantains look like bananas and come from the same food family, but they are not eaten like a banana. They’re starchier and have less sugar and are not eaten raw. They pop up in a lot of Caribbean and Western African dishes and are usually fried or baked and added to savory meals.
You’ll find them in the fresh produce section, so next time you see them grab one or two. These plantain chips were sliced thinly, coated in melted coconut oil and sprinkled with salt. You can switch it up and use different spices for a different taste. A dash of cayenne I imagine would work great on these.
Watch them carefully when they cook, you may need to remove some earlier than others so they don’t burn.
- 2 plantains
- 3 tbsp coconut oil melted and cooled
- 1/2 tsp Salt
- Preheat the oven to 150°C and line 2 baking trays with baking paper.
- Peel the plantain – the easiest way to do this is to score the plantain with a sharp knife lengthways and then peel it open. So instead of peeling it top to bottom like a banana you’re opening the peel from the side.
- Cut the plantain into thin slices.
- Melt coconut oil, let cool and then coat the plantain slices in it. I let the coconut oil cool in the pan and then add the plantain slices to the pan. I then mix them around with my hands to coat them well.
- Arrange the plantain slices on the baking trays. I needed two trays for all the slices. You can place them right next to each other, but do not overlap them – you want them to crisp up evenly.
- Bake for 40-45 minutes, turning the trays halfway through. When you have 10 minutes to go (around 30 minutes), you can turn the chips over so that the other side crisps up as well. Watch the plantains carefully, you may have remove some chips earlier – you’ll know as they’ll be browned and feel crisp.
- Allow to cool and serve. They do crisp up a bit once cooled
- Store in an airtight container for 1-2 days.