Crispy Baked Plantain Chips - 3 Delicious Flavours

These crispy baked plantain chips are a healthy alternative to commercial potato chips. They stay crispy and are baked not fried. Using coconut oil, a healthier and more nutritious oil compared to canola and vegetable, they make a great snack to take to work or with the kids school lunch packs. They are gluten free, preservative free, paleo, gaps, AIP and vegan friendly.

Plantains are a relative of the banana except they are a lot bigger and need to be cooked before eating. They are great for many types of sweet and savoury dishes depending on their stage of ripeness from green to yellow to black. They are considered a safe starch and the green plantains are a great replacement for potatoes as they give a similar texture but don't have the sweetness or smell of a banana. You will need green plantains for this recipes, yellow or black plantains will not work.

• 1 green plantain
• mandolin (or precise knife skills to evenly thinly slice the plantain)

For Salt & Pepper Flavour:

• 3 tbsp coconut oil
• 1/2 tsp salt
• 1/2 tsp pepper

For Lime & Black Pepper Flavour:

• 3 tbsp coconut oil
• Juice of 1 lime
• 1/2 tsp salt
• 1/2 tsp pepper

For Maple, Cinnamon & Cayenne Flavour:

• 2 tbsp coconut oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cayenne pepper

1. Preheat the oven to 180C degrees (356F)
2. Slice the tip and end off the plantain
3. Using the tip of a knife, score the plantain lengthways a few times to make it easy to peel
4. Peel the plantain
5. Using a mandolin, evenly and thinly slice the plantain
6. Place in a Bowl

1. Choose your flavour ingredients
2. Combine all ingredients in the bowl with the plantains
3. Using your hands, separate each slice of plantain to ensure they are evenly coated

1. Line a baking tray with baking paper
2. Place the plantain in one layer, avoid each slice overlapping as they will stick to each other
3. It will take about 2 trays from 1 plantain
4. Place in the pre-heated oven, middle rack for 8-10 minutes
5. After the first 8-10 minutes, check the plantains on the edges as they will brown first
6. Remove any that have browned and are already crisp
7. To check if they are ready, the plantain should not be soft in the middle, this will ensure they stay crispy in the container later on
8. Set the timer for 2 minutes and recheck the plantain chips, removing them as they brown and crisp (my oven does not cook them evenly and I guess most ovens won't, so check them every 2 minutes)
9. Once they are all cooked, allow them to cool completely before storing in a glass air tight container where they will remain crispy
10. Enjoy them on their own or part of a dip platter

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