Snack Nibbles with Plantain Chips

Because I am focusing on my snacking habits this week, I thought I’d share another recipe for homemade snacks. Lately, I have been quite intrigued by snacks that combine sweet and savory flavors. I have seen some recipes for baked plantain chips on Purely Twins and The Kitchn and thought I would give them a try this weekend.

As a child, I have eaten ripe plantains on their own, but I didn’t care much for their taste or texture. I thought of plantains as sturdier, starchier bananas with less sweetness, and I stayed away from them for years. The delicious plantain chips that I made this weekend, however, has changed my attitude towards plantains.

Garlic & Spice Plantain Chips

Garlic & Spice Plantain Chips (Adapted from The Kitchn)
Makes About 2-3 Cups
Prep Time: 10 minutes | Cooking Time: 15-20 minutes

Ingredients

    • 2 plantains
    • 2 TBS olive oil
    • 1 tsp garlic powder
    • 1/2 tsp paprika
    • 1/2 tsp cumin
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt

Directions

    1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or silicone mats.
    2. Cut off both ends of the plantains. Make a cut along the entire length of a plantain, and peel off the skin.
    3. Slice each plantain into thin slices. Don’t worry if the slices are not perfect.
    4. Place the plantains in a medium-sized bowl. Mix in all the other ingredients and stir until everything is well incorporated.
    5. Place the plantain slices on the baking sheets in a single layer.
    6. Bake for about 15-20 minutes, flipping them at about the 8- or 9-minute mark. Because of the uneven heat distribution in my oven, I also like to swap the baking sheets between the top and bottom racks.
    7. Remove the chips from the oven when the edges turn into a nice golden brown color.

Garlic & Spice Plantain Chips

Notes

    • Here are a few other flavor combinations that I found: The Sweet Life, Purely Twins, and Strength and Sunshine.
    • The Kitchn suggests using green plantains. I used yellow ones as I could not find any green plantain, and I thought that the chips turned out fine.
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Comments

    • says

      Hi Kimberly! The firmness of green plantains make them the most easiest to handle, particularly when you are mixing the spices with the plantains. I used pretty firm yellow plantains with few black spots on it because that was all I could find at my grocery store. I had to be more careful when mixing the plantain slices so that they didn’t turn to mush quickly. Black plantains are probably a bit too soft. In terms of taste, because you are adding so many spices to the plantains, I don’t think that the heightened sweetness of the yellow plantains will matter as much in the chips.

      Hope this helps!

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