Okay, so I love browsing through Trader Joe’s “What’s New” section, and I recently found their Sweet Plantain Chips and decided to try them out. I think I shared these chips on Snapchat before (follow me on: whatggmaate!), but oh em gee, they are basically crack. They are extra thin and cut lengthwise so you have more surface area for dipping or topping them with anything you want. They are also perfectly crunchy. It’s brilliant. I love them so so much.
Of course, I had to recreate those plantain chips at home. It wasn’t because they are expensive or anything. It was more for portion control. I can’t just open a bag of these and not finish them in one sitting. Self-control is not my strong suit. If I make them at home 1 plantain at a time, I can make it in small amounts and won’t eat as much of it. This is my thought process. Sorry if it don’t make no sense. It does perfectly in my head.
- 2 green plantains
- 1 tbsp avocado oil or melted coconut oil
- Sea salt
- Chili powder (or any spices to your liking)
- Preheat oven to 350 degrees F.
- Slice off both ends of the plantains and score the skin lengthwise, being careful not to cut through the flesh. Peel off the skin and discard.
- Using a vegetable peeler (recommended) or a sharp knife, slice the plantains lengthwise as thin as possible so they form long, flat ribbons.
- Line a baking sheet with parchment paper.
- Gently brush both sides of the plantain ribbons with avocado oil. You can also use a spray bottle to spray the oil onto the ribbons because they are very thin and delicate.
- Sprinkle with sea salt and chili powder (if using).
- Lay the ribbons down on the parchment paper into various random folds and bends.
- Bake in the preheated oven for 20-25 minutes until the ribbons crisp up and start to brown.
- Serve immediately.