For a long period of my life, chips came in three and only three varieties: corn chips (Doritos, Tostitos, Fritos), potato chips (Pringles, Ruffles, Layes), and hybrids (Sun Chips, Pita).
Somewhere in the past 5-10 years of my life, though, the chip world has been taken by storm, flipped upside down, and haphazardly operates without any rules or boundaries.
And for that I am grateful.
From sweet potato and beet to carrot and okra, I appreciate and love the veggielicious chips available these days (though I am working my way back into the kale chip world…I remember making a large batch of kale chips this summer just as my morning sickness started kicking in…I never got sick on them but the idea still makes me a skosh queasy).
Nonetheless, somewhere in my near Paleo-past, I discovered the banana’s starchy, fugly cousin Mr. Plantain. And it has been a match made in heaven for the two of us. Roasted in long slices, mashed with cinnamon, turned into biscuits, or crisped into chips, these carby delights can and should be part of everyone’s weekly noshing habits.
Never tried them? Freaked out by their black and green nature?
Today I’ve got your gateway into the plantain world.
It’s time to try some plantain chips, y’all.
Easy. Healthy. Delicious.
Before I get into how easy these chips are, I want to sing some praise to plantain’s nutritional value.
First of all, one cup of cooked plantains has almost 5 grams of fiber, 36% daily vitamin C, 36% daily vitamin A, 27% daily potassium, and 24% daily vitamin B6. Unless you’re a nutrition nerd like me, that may not mean anything to you…so let’s elaborate for a moment in Mrs. McNutt’s nutrition school.
Okay class, that’s all for my nutrition lesson for today. Let’s get back to the snacks, shall we?
And thank you for indulging my nutrition geek side. I appreciate it (as I push up my glasses and blow my nose).
Hopefully during my nerd time you have been persuaded to give plantains a chance. If not, I’ll try persuading you with the simplicity and ease of this recipe.
1) Chop plantains as thick or thin as you like.
2) Cover with coconut oil, salt, pepper, cinnamon, or whatever you please.
3) Arrange on a baking sheet and bake for 20-30 minutes.
Perfect for scooping up salsa, guacamole, or whatever you please! Could you even go sweet and plop some almond butter on em? You bet your bottom dollar!
Okey dokey homies, y’all keep it real. And I’ll see y’all tomorrow!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!