Plantain Chips
These chips are a fantastic solution to a nagging salty snack craving and they take only minutes to prepare. You can make these ahead and pack them with you during the week, or be eaten right away.
Ingredients:
1 green plantain, peeled and sliced on the diagonal into 1/8″ thick chips
melted refined coconut oil
salt
Directions:
How to cut a plantain:
Cut the ends off. Make 3 slices lengthwise into the peel, so you can peel the strips away.
Heat coconut oil in a shallow pan: Fill a saute pan with enough oil to make a shallow pool (1/4 inch – 1/2 inch up the side of the pan). The oil should reach a temperature of 350*F on a candy thermometer before you add the plantains. (You also want to try to maintain this temperature during the cooking process).
Drop the plantain slices into the oil.
Let sit for about 2 minutes, or until the bottom is starting to brown.
Flip with tongs, and let sit for another 1-2 minutes.
When both sides are done, scoop the plantains out of the oil with a slotted spoon.
Transfer to a paper towel lined plate and top with salt right away, so it sticks.
Eat immediately for the best crunch, or store for later.
- green plantains, peeled and sliced on the diagonal into chips
- coconut oil
- salt
- How to cut a plantain:
- Cut the ends off. Make 3 slices lengthwise into the peel, so you can peel the strips away.
- Heat coconut oil in a shallow pan. Fill with enough oil to make a shallow pool. When you start to see some smoke, it's definitely hot enough.
- Drop the plantain slices into the oil.
- Let sit for about 2 minutes, or until the bottom is starting to brown.
- Flip with tongs, and let sit for another 1-2 minutes.
- When both sides are done, scoop the plantains out of the oil with a slotted spoon.
- Transfer to a paper towel lined plate and top with salt right away, so it sticks.
- Eat immediately for the best crunch, or store for later.
