Sometimes the most simple of things can taste so good. When it comes to plantains, it couldn’t be more true. I love everything about plantains. When they are black with ripeness, they sweetly melt in your mouth. When they are still green, they are heartier than potatoes. I would choose plantain tostadas over potato chips any day.
Home made plantain chips are a staple for me. They’re such a delicious and wholesome snack. I hesitated blogging this recipe, because it’s just so simple. It’s hard for me to consider it a recipe when there are so few ingredients and such little work involved.
Plantains are a great source of beta carotene, potassium and fiber. They also provide vitamin C, protein and calcium. This super food can be subbed for potatoes in most recipes, adding additional health benefits to a number of meals.
Plantains are not only great to eat, they’re also really good for your skin. When I get a sunburn, I skip the aloe vera and turn to my juicer. Applying a small amount of plantain juice on burnt skin can help rejuvenate the skin cells and promote new cell growth. How cool is that?
What is your favorite way to enjoy plantains?
- 1 ripe plantain
- 1 tbsp. olive oil
- ¼ tsp. chili powder
- salt and pepper to taste
Preheat oven to 400
Grease a cookie sheet with cooking spray, set aside.
Peel the plantain and slice into very thin discs. You can do this by hand or use a mandolin or food processor for extra thin chips.
Toss sliced plantain in olive oil and transfer to the prepared cookie sheet. Sprinkle with chili powder, salt and pepper.
Bake for 20 minutes, turning halfway through.
Serve warm or cool. Store in a sealed container.