Baked Plantain Chips with Sea Salt Recipe

What Is Baked Plantain Chips with Sea Salt?

Thin, crisp slices of fried green plantain are a familiar snack in Latin American and Caribbean kitchens. This version uses a hot oven instead of a fryer, with just 2 tablespoons of avocado oil for both plantains. Plantains, avocado oil and sea salt keep this snack short on ingredients and low on inflammatory potential.

What Makes This Recipe Anti-Inflammatory?

Green plantains contain fiber that slows how quickly the body absorbs their natural sugars. They also supply potassium, a mineral involved in normal muscle and nerve function.

Avocado oil is mostly oleic acid, the same monounsaturated fat that makes up most of olive oil. Baking the plantain slices instead of frying them also cuts back on the amount of oil needed. This recipe uses only 2 tablespoons for both plantains, much less than deep frying would require.

Every ingredient is compliant with the AIP elimination phase. There are no grains, legumes, nightshades, dairy, eggs, nuts, seeds or seed-based spices, and avocado oil replaces the deep-frying oil that regular plantain chips are cooked in.

Ingredients

• 2 large green plantains
• 2 tablespoons avocado oil
• 1/2 teaspoon sea salt

Directions

Step 1

Cut off both ends of each plantain. Score the skin lengthwise along its ridges with a paring knife, then pull each strip away with a thumb. Green plantain skin is thick and does not pull away like a ripe banana peel.

Step 2

Slice the plantains crosswise into very thin rounds, about 1/16 inch thick. A mandoline gives the most even slices, though a sharp knife also works. A cut on a diagonal angle gives oval-shaped chips instead of round ones. Even thickness matters most, since slices of different thickness finish baking at different speeds.

Step 3

Toss the plantain slices with the avocado oil and sea salt in a large bowl until coated. Spread them in a single layer across two parchment-lined baking sheets, leaving space between each slice. Slices that touch or overlap trap steam underneath them. That trapped steam keeps the chips soft instead of crisp.

Step 4

Bake at 375 degrees F (190 degrees C) for 10 minutes. Flip each slice, then return the sheets to the oven for 8 to 12 more minutes.

Step 5

Chips at the edges of the sheet brown faster than the ones in the middle. Pull any chip that looks golden as soon as it is ready, rather than waiting for the whole batch. The chips keep crisping even after they come out of the oven, as they cool on the sheet.

Step 6

Store leftover chips in an airtight container at room temperature. They taste best within 2 to 3 days. If they lose their crunch, 3 to 4 minutes in a 350 degrees F (177 degrees C) oven brings it back.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Is this recipe suitable for the AIP elimination phase?
A1: Yes. Green plantains, avocado oil and sea salt are all permitted during elimination. There is no black pepper in the ingredient list, since peppercorns fall outside the herbs that come from leaves and roots, and no seed-based spices such as cumin, coriander or mustard.

Q2: Why do the plantains need to be green instead of ripe?
A2: Green plantains are starchy, not sweet. That starch is what turns crisp in the oven. A yellow or ripe plantain carries more sugar. It browns faster and turns soft inside. Choose plantains that are fully green and firm, with no yellow patches.

Q3: Why do some of my chips stay soft in the middle?
A3: Soft centers usually mean the slices were cut too thick, or crowded on the sheet. Thick slices need more time to dry. Crowded slices trap steam instead of crisping. Spread any soft chips out and bake them a few more minutes.

Q4: Can I use melted coconut oil instead of avocado oil?
A4: Yes. Both oils are permitted during elimination. Melted coconut oil coats the slices the same way avocado oil does. Let it cool slightly first, since very hot oil can start cooking the plantain slices before they even reach the oven.

Q5: What do these chips pair well with?
A5: Mashed avocado with lime juice and sea salt makes a simple dip for the chips. The chips also hold up well next to sliced fresh fruit or vegetables on a snack plate, since their crunch pairs with just about anything soft.