Prepared well, it’s difficult to tell the difference between roasted and fried veggies or potatoes – plantains are no exception.
Pick out a bunch of green plantains for this plantain chip recipe, not yellow - as they haven’t yet sweetened. There aren’t different kinds of plantains to locate, rather it’s where they are in their ripening process. Plantains are picked green and are similar to a potato in this stage. The longer they ripen, the softer, sweeter and deeper yellow they become – I actually left these on the counter a bit too long but they worked out great.
- Preheat your oven to 425 degrees.
- All you need are three ingredients: plantains, extra virgin olive oil, and kosher salt. (+ cooking spray if needed).
- Cut the tops and bottoms off each plantain.
- Cut a slit into one side of the plantain with just enough force to cut through the skin but minimally into the flesh.
- Toss the plantains into your microwave. The time they’ll need to cook will vary depending upon your microwave. If the plantains are small you’ll probably need to cook them for 3 minutes. If they are larger, try 4-5 minutes. They need to soften so they can be roughly cut and smooshed – but not overcooked. Start with one plantain to test your cooking time; the skin will turn brown like pictured above.
- Peel and chop into thick slices.
- Find a flat object for the smooshing – my unconventional tool was this wooden bear-paw used to toss salads. Making plantain chips can be sticky business. Use cooking spray if you’re finding it difficult to release the pressed plantain chip from the smooshing device by spraying it before you squish it. You’ll get the hang of it quick.
- If the plantain breaks apart it still should be soft enough to mash back together with your fingers.
- These will end up all different shapes anyhow with a very organic look – don’t throw them away.
- Place the plantain chips on a cookie sheet, brush with extra virgin olive oil and sprinkle with coarse kosher salt.
- Roast about 10 minutes until golden brown, flip, brush with olive oil again, sprinkle with salt and cook for another 10 minutes or until golden brown.
- Serve straight from the oven – they won’t last long, especially with a quick and healthy guacamole dip.
- Guacamole dip is incredibly easy to make. Wing it with what you have: a few avocados, a dollop of plain yogurt or sour cream or not for dairy free/ paleo, a scoop of salsa, squeeze a fresh lime, dice some onion, throw in some salt and pepper, mash a garlic glove – blend it all together – take a taste and adjust seasonings as needed.
- Approximately 1/2 of a plantain is pushing you to about 30 carbohydrates so invite some friends to join you!