Salty-Sweet Plantain Oven Chips
Move over kale chips, sweet potato chips, and all over veggie chips. These plantain chips are moving-in on the spotlight! Plantains are perfect for turning into chips when they’re in their early, unripe stage (i.e. greenish-yellow vs. deep yellow or brown). I give mine a light salty-sweet coating to help enhance their natural flavor. They’re delicious with a light spritz of lime juice or malt vinegar and sprinkle of lime zest—perfectly salty, sweet, and tangy. Great served as a snack or on top of of salads, tacos, or soup.
- 3 firm, green-to-yellow plantains, peeled and cut into rounds 1/16-inch in thickness or less (use mandoline, see TIP A below)
- 3-4 tbsp. canola or virgin coconut oil (see TIP B below)
- 2.5 tsp. kosher salt, divided
- 2.5 tsp. maple sugar or packed light brown sugar
- zest of 1 lime
- 2 tsp. (roughly) lime juice or malt vinegar, for finishing (optional)
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Put the plantain slices in a large bowl and add 3 tablespoons of oil to start. Gently toss the plantains with your hands to coat. Add up to 1 tablespoon more oil if needed to fully coat the slices (the plantain slices should feel slightly slippery). Then add 1 teaspoon kosher salt (reserve remaining) and toss again.
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Combine the sugar and remaining 1.5 teaspoon kosher salt in a small bowl. Sprinkle this mixture over the plantains as you gently toss them with your hands. Coat every slice.
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Fit 2 large rimmed baking sheets with metal (oven-safe) cooling racks so that the racks create a platform within the baking sheets. Spray the racks with non-stick cooking spray. Line the plantain slices close together in a single layer across the cooling racks. Bake in a pre-heated 425° oven for 20-25 minutes. Rotate the sheets 1-2 times while baking. The chips are done when they develop a dark brown edge and dark yellow interior.
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When the chips are done baking, pile them on a plate or area of your counter that is double-lined with clean, dry paper towels. While still warm, lightly sprinkle the chips with lime zest and lime juice or malt vinegar (if using). Give them a quick toss. Then transfer to a bowl for serving.
TIP A: Although plantains look like bananas and peel like bananas, they actually behave more like sweet potatoes. I can't imagine you'd ever eat a plantain raw, but baked, fried, sautéed, grilled (like sweet potatoes)—they're delicious. Plantains become softer and sweeter as they ripen. For making chips, you want to use less-ripe, firm plantains with green-to-yellow exteriors. If the exterior is deep yellow or yellow with dark spots, then the plantain is too ripe and soft for making chips. Typically you'll find plantains in the grocery store that are either very unripe (dark green) or very ripe (dark yellow or brown). I recommend buying the unripe, dark green ones and then letting them ripen at home for 1-2 days before making chips. To peel the plantains, cut off the ends and score them from end-to-end with 2-3 lines. The peel should be thick but easy to pull away along the score lines.
TIP B: My preferred oil for making these chips is canola oil—neutral flavored and relatively healthy. If you choose to use coconut oil, use one that is liquid at room temperature.