Sea Salt Plantain Chips

Posted October 9, 2023 by: Admin #Kitchen

These oven-baked plantain chips, seasoned with sea salt, are a delightful blend of saltiness and crispiness. In the past, I used to relish a bag of All Dressed Ruffle chips and a Diet Coke while settling onto the couch for a movie night. Times have changed, and now, with age and wisdom, I’ve adopted a healthier approach to snacking. However, my fondness for chips remains intact, albeit in a more health-conscious manner, as exemplified by these sea salt plantain chips.

sea salt plantain chips

Growing up in Canada, plantains were not a staple in my household. In fact, I probably didn’t even know what a plantain was until my twenties. Being an adventurous eater, I’m always up for trying new foods. So, when I was offered my first plantain at a small Caribbean restaurant while studying in Montreal, I eagerly accepted. Since then, I’ve enjoyed my fair share of plantains and even attempted to cook them at home. But what truly captured my taste buds are these sea salt plantain chips. They boast a satisfying crispness, a delightful crunch, and the perfect balance of savory flavors.

You’ve likely spotted plantains at the grocery store and wondered, “Who buys those things?” Well, now you have the answer. Plantains are typically found in the produce section, resembling oversized bananas. However, they are distinct as they are larger, less sweet, and starchier than regular bananas. Unlike bananas, plantains are not eaten raw; they are treated as a vegetable and require cooking, similar to potatoes. In many cultures, plantains are either baked or fried and served as a starchy accompaniment to meals or even as a dessert.

sea salt plantain chips

Plantains come in various colors: green, yellow, and black, with most grocery stores offering a mix of hues. The choice of color depends on how you intend to use them. The greener the plantain, the less ripe it is, and it’s ideal for making plantain chips. Green plantains are easier to slice and yield a crispier texture. While you can find sea salt plantain chips in stores, they often contain excessive refined oils. Making your own allows for customization with your favorite spices, be it simple sea salt or a blend like garlic and onion. I’ve even crafted two versions of these sea salt plantain chips, but feel free to experiment and create your preferred varieties at home!

Sea Salt Plantain Chips

These baked plantain chips are incredibly easy to prepare and make for a healthier alternative to traditional chips. Sea salt plantain chips can be enjoyed on their own or paired with guacamole, salsa, or spicy hummus for a flavorful snack.

Ingredients

Sea Salt Plantain Chips:

1 green plantain
1 teaspoon melted coconut oil
1/4 teaspoon sea salt, plus more if desired

Smokey Plantain Chips:

1 green plantain
1 teaspoon melted coconut oil
1/4 teaspoon sea salt, plus more if desired
1/2 teaspoon paprika

Instructions

Preheat your oven to 375°F.
Using a sharp knife, trim both ends of the plantains and score the length of the plantain skin. Be gentle while scoring, ensuring not to cut into the plantain flesh; this makes it easier to peel.
Once scored, peel back the green skin as you would with a banana to remove it entirely.
Thinly slice the plantains into rounds, aiming for consistent thickness. Thinner slices will result in crispier chips.
Evenly distribute the slices into two bowls.
For the simple sea salt flavor, toss the plantain slices in melted coconut oil and sprinkle with sea salt.
For the smoky version, toss the plantains in melted coconut oil, sea salt, and paprika.
On a baking sheet, arrange the plantain slices evenly. Adjust the sea salt seasoning if needed.
Bake the plantains in the oven for 18-20 minutes, keeping a close eye to prevent overcooking. The exact time may vary depending on your oven.
The plantains should be nicely toasted but not overly browned or burnt.
Serve the chips warm immediately or allow them to cool before storing in an airtight container.
They can be stored for 2-3 days, but extended storage may affect their crispness.
Enjoy!