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.
Servings: 3 cups
Garlic & Spice Plantain Chips
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
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or silicone mats.
- Cut off both ends of the plantains. Make a cut along the entire length of a plantain, and peel off the skin.
- Slice each plantain into thin slices. Don’t worry if the slices are not perfect.
- Place the plantains in a medium-sized bowl. Mix in all the other ingredients and stir until everything is well incorporated.
- Place the plantain slices on the baking sheets in a single layer.
- 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.
- Remove the chips from the oven when the edges turn into a nice golden brown color.
Notes
- Adapted from The Kitchn
- 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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Strength and Sunshine says
Thanks for linking my combo! Plantains rock! 🙂
Lisa says
You’re welcome! Your plantain chips looked gorgeous, so I thought I’d share the love!
mjskit says
These look and sound awesome! I don’t know if I’d be able to stop eating them. Thanks for sharing this!
Lisa says
Thanks!! It’s difficult not to eat to all at once–I had to exercise a lot of restraint!
Kimberly says
green, yellow or black plantains?
Lisa 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!