PLANTAIN CHIPS

There are many ways to prepare plantains, but this is a simple way for those who crave a crunchy snack!

What makes a plantain not a banana?

Plantains are from the banana family and it is considered a savory, starchy fruit. In South America, the Caribbean and it West Africa it is used frequently in a way that Americans or Europeans might use a potato. 

Fun Fact: Plantains are originally from India.

This fruit is sturdier (less mushy) than a banana. A plantain can still be used (and frequently is) while the peel is green. As the peel goes from green to yellow to black it becomes more sweet and may begin to smell like a banana. It is almost always cooked because it has a slightly bitter taste before the cooking process released its natural sugars.

Notice the size and color difference between the plantains and the banana.

**The trick to plantain chips**
-Think THIN
No, really thin! If you cut the fruit too thick it may never crisp up before you burn it! If you have a sharp knife and you think you can cut a slice in half again, do it. Thin. Not falling apart paper slivers, but thin.

If the peel is still green it may be difficult to "peel". If the plantain does not want to peel easily, sometimes I will cut the fruit into halves or quarters, run a knife along the edge of the peel and then kind of roll it off of the fruit. You don't have to worry about smushing it, it's pretty firm.

Plantain Chips:

Preheat the oven to 350

You will need: A baking sheet

Ingredients:
A plantain 
sea salt 
coconut oil

#1: Peel your plantains and slice thin!

A few of these I had to go back and slice again because they were too thick

#2- Brush your sheet pan liberally with coconut oil, arrange your slices and sprinkle with sea salt. (The coconut oil will help keep them from sticking as well as give them a great golden color.

#3- Place in oven for 10 minutes

#4- After 10 minutes, take the pan out and reduce your oven to 325. Take this time to flip your chips over so that they can cook on the other side. You can sprinkle more salt on them at this time if you'd like. Cook for another 10 minutes or until golden brown and crisp.

#5- Let cool. Serve!

After these chips are fully cooled they keep well for a couple of days in a zip-lock bag or other airtight container.

If they are not quite crisp enough it is okay to leave them in the oven a little longer, just watch them so they don't burn!

You can also try sprinkling them with garlic or onion salt, or my favorite: sea salt with a touch of cayenne!