Most popular snack foods are of the crunchy and salty variety, which are super-tasty . . . and super-unhealthy. This simple recipe for Plantain Chips really saves the day when your inner crunchy, salty, snacking monster wakes up. The seasoning is pretty simple, so feel free to enhance it with flavors of your choice—you could add some paprika and red pepper for spice or cinnamon and coconut palm sugar for sweet.
Note: You’ll definitely need to use a mandoline in order to slice the plantains quickly, safely, and evenly. (Be very careful when using this slicer for the first time—protect those fingertips!) Practice making your plantain slices as thin as possible for the crispiest chips.
3 large green plantains
1 tablespoon extra-virgin olive oil
juice of 1 lemon
sea salt and black pepper to taste
Preheat the oven to 350°F. Line two 18 × 26-inch rimmed baking sheets with parchment paper and set aside.
Using a sharp knife, carefully cut the plantains in half widthwise, then slice off the green skin by cutting straight down onto a cutting board. Use a mandoline to thinly slice the plantains widthwise.
Put the sliced plantains in a bowl and add the olive oil and lemon juice, then season with sea salt and pepper. Mix well.
Arrange the plantains in a single layer on the prepared baking sheets. Bake for 30 minutes, or until golden and crisp.
Calories: 112
Fat: 3g
Carbohydrates: 24g
Sodium: 97mg
Fiber: 2g
Protein: 1g
Sugar: 11g