A healthy recipe for spicy baked plantain chips. They are wonderful dipped in guacamole, and just as great on their own. And so easy to make!
It’s official: these spicy plantain chips are my new favorite snack. (Another wonderful – and low carb – snack are these jalapeño cheese crisps).
I’ve always been curious about the big, fat plantains I see at the grocery store. They looked like bananas, but I knew they were different. Upon researching online, I quickly learned that unlike bananas, plantains (considered a safe starch) require cooking.
Green plantains are starchy, not sweet at all, and can be fried or baked. Yellow, ripe plantains are mildly sweet and are excellent when sauteed in butter or coconut oil and cinnamon (similarly to fried bananas). In this recipe, I am using green plantains.
So. These spicy plantain chips. Wow. So flavorful! They are great with guacamole, but just as good on their own. And so easy to make! The only difficult part in this recipe is slicing the plantain thinly enough to produce crispy plantain chips. The thinner you can get them, the crispier they will be.
But I can tell you from personal experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless they are very, very tasty.
Even though I’m on a moderately low carb diet, I do enjoy these spicy plantain chips once in awhile. The starch in them is slow absorbing and does not significantly raise my blood sugar (but check and find out how they affect you).
I would say that the only drawback to these tasty spicy plantain chips is that they don’t keep so well. I serve them – and we finish them up – right away. They do lose their crispness after a few hours, even in a sealed container.
Spicy Baked Plantain Chips
- 1 green plantain (6 oz)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Cut the ends of the plantain, then peel it with a paring knife (plantains do not peel as easily as bananas, hence the need to use a knife).
- Slice the plantain as thinly and uniformly as you can. Most recipes tell you to slice it on the diagonal, but I like the plantain chips round.
- In a small bowl, toss the plantain slices with the olive oil and seasonings. Spread in a single layer on the prepared cookie sheet.
- Bake until browned and crispy on both sides, 8-10 minutes per side. Serve immediately – plantain chips lose their crispness after a few hours.