Baked Plantain Chips

As much as I’ve come to embrace the paleo diet and lifestyle, there are still a few things I miss a bunch. Chips is one of those. I cheat 50% of the time when there are chips around.

Fortunately, these baked plantain chips satisfy the urge to snack but still let me stick with paleo (and avoid that nasty feeling when I cheat).

The key to these baked plantain chips is to choose unripe plantains and slice them super thin. If they get too thick, they will send you to a dentist to fix a broken tooth. Thin is king.

Ingredients for Baked Plantain Chips

  • 2 Green plantains
  • 1/2  Lime
  • 1 Tbsp Unfiltered olive oil
  • 1 Tsp Sea salt

Making Baked Plantain Chips

Pre-heat your oven to 350 degrees. While that heats up, get to slicing. I generally watch TV while slicing the plantains so I don’t get super board.

To slice the green plantains, chop off the ends. Then look for the three ridges on the plantain, and slice down the ridge. (This will allow you to get your finger under the skin and gently coax it from the flesh of the plantains.) Work your finger back and forth inside the slits until the skin is loosen. If there’s a bit of the fibrous peel left on, just scrape that off with a knife or your finger nails.

Slice each piece thinner than a quarter if possible, and drop them in a bowl. Once you have them all chopped, toss the unbaked plantain chips in olive oil, lime juice, and sea salt.

Once they’re evenly oiled and seasoned, spread them out in a single layer on a baking sheet. (Make sure to use a light sheet. Dark sheets will cause them to burn.) Put them in the oven for 16 minutes. Then loosen them from the sheet and flip them around, and bake for another 17 minutes.

Pull your baked plantain chips out of the oven and serve them hot, or within two days. Just make sure to keep any moisture away from them so they don’t get stale.

Enjoy them as a side or appetizer with a Cuban dish like paleo vaca frita or paleo ropa vieja.