More healthy snack ideas on my Instagram!
So I post all of these awesome recipes for dips, salsas and guacamole then I get all of this hate mail that there is nothing to eat it with that is “paleo.” Oh, not so fast, internets. This recipe goes to show there are tasty ways to enjoy your once memorable chips. Don’t worry about the “paleo chip” distinction. This recipe churns out paleo chips that are not soggy, not disgusting — they are oven roasted plantain chips.
Why oven roasted plantain chips, you say? Plantains are a lot like bananas, except they have more nutrients and starches per plant. Why is this desirable? The fructose in bananas spikes your blood sugar more readily, skips processing from your liver and goes straight to your love handles if your body doesn’t need any more immediate sugars. The starch in plantains is easier to break down and assimilate as energy. Plus, the increased starch content leads to a firmer chip that
If you want these chips sweeter and flimsier, use more yellow plantains. If you want them firm and starchier, then just greener plantains. Check local markets for these and score some for pennies compared to other stores like Whole Foods. Not a huge deal going organic here as you peel off the dense outer part of the fruit.
- 1 green(ish) plantain
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- Slice plantains fairly thin and diagonally for more of a cross section and larger of a chip.
- Toss in a bowl or mixing container.
- Melt coconut oil and pour over sliced plantains.
- Mix well to coat all plantain slices.
- Space slices evenly over baking sheet.
- Bake at 375F for 35-45 minutes, flipping occasionally, until browned.
- Remove, salt and let cool.
by Anthony Gustin