baked yummy plantain chips…


photo 2soooooo, i’m a chip girl, love the texture and the crunch. but in an effort to eat clean, fried chips just won’t do.

i don’t cook, don’t like cooking, but these are uber easy!

photo 1

what you need:

yellow plantains

mandolin, or similar food slicer utensil

olive oil, almond oil, coconut oil

kosher salt or sea salt

silicone mat, parchment, oil spray, or non-stick cookie sheet

set your oven to 400 degrees.

photo 2

photo 3

plantains are tough to open so i make a cut down the center, but just enough to go through the skin.  then open and peel it entirely.

photo 4

adjust your mandolin to cut as thin as you want.  i’ve done it super thin and they come out so crunchy and good…but i’ve also burned the hell out them because i’m not the most attentive in the kitchen.

photo 1

coat the slices well in olive oil, or the oil of your choice.  lay them out on your cookie sheet.  use a mat, parchment, or non-stick.

bake for 8 minutes, 10 if you cut them thick.  pull them out and flip them over and bake for another 8 minutes.  check frequently because, they will burn/brown fast towards the end.

pull them all out and sprinkle with kosher salt.

these are great with guacamole, tuna salad, any dips, or for a quick snack.

 

 

 

 

 

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