Crispy Paleo Plantain Chips
Chips.
Chips and Salsa.
Chips and Guacamole.
Both are equally my downfall at Mexican restaurants! I wanted to make a healthier version of my favorite snack, and I had a green plantain just hanging out waiting to be used. Crispy Plantain Chips it is. I love that I can easily grab a bag of these at Trader Joe’s, but I’m not in love with the fact that they use Sunflower oil in them. So, I decided to quickly fry my green plantain up in Nutiva coconut oil to make sure I got a nice crispy texture to them. I might try to bake them next time, but these took just minutes to fry up in my cast iron skillet!
Prepping the green plantain for chips was easy since I used my handy dandy mandolin to slice it. I set the mandolin at the thinnest slice setting so the chips would crisp up very quickly in the coconut oil. If you don’t have a mandolin, just grab a sharp knife and try to cut them very thin into uniform slices. If you want a more “rustic” look, you can slice into 1/4″ rounds and smash tip flattened. These will look more like traditional tostones.
You will definitely need to watch these closely depending on the heat output of your burner, but all in all, it only took me approx 10 minutes for the whole process using just one large plantain. I wasn’t sure how long they would keep crispy, so I only used one plantain. Maybe next time I’ll make a bigger batch and keep them in an airtight container.
Serving suggestions: chips and salsa, chips and guac, nachos, croutons for a salad, or just solo for a crunchy snack!
Equipment You’ll Need:
Crispy Paleo Plantain Chips
Recipe Type
:
Snack
Author:
Natasha Gildea
Prep time:
5 mins
Cook time:
5 mins
Total time:
10 mins
Serves:
2-3
Ingredients
- 1 green plantain
- 1/4 cup coconut oil
- sea salt
- Flavor God Chipotle seasoning (optional)
Instructions
- Using mandolin or knife, cut into thin uniform slices
- Heat coconut oil in a cast iron skillet over medium to med-high heat for a few minutes.
- Try putting one plantain slice in the oil to make sure it’s hot enough. It should start to sizzle.
- Cook in single layer batches (took me 3 batches) for a couple minutes each side.
- When lightly browned, transfer to a paper towel lined plate and season immediately while still hot with sea salt and additional seasoning if desired.
- Serve with salsa and/or guacamole for a snack!
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