My husband told me yesterday that I have a plantain problem.
Um, I guess I’ve been a little obsessed with them lately.
Personally I can’t think of a reason NOT to love plantains. They allow me to make grain-free versions of some of my favorite comfort foods like tortillas and chips. I know I feel better when I eat mostly grain-free, so I love being able to make my favorite foods in a way that supports my best health, too.
My daughter (3) loves these chips with a sprinkle of cinnamon and coconut palm sugar so I’ve added that to the recipe below. I love them sweet like she does, or savory with a sprinkle of sea salt only. Or a mix of both! These chips do best if kept in the fridge. They make a great addition to any school lunchbox.
I hope you enjoy these easy homemade plantain chips!
- 2 large green plantains
- 2 tablespoons of coconut oil, melted
- Sprinkle of cinnamon and coconut palm sugar (we combine these ingredients 50/50 in a left over spice shaker)
- Pre-heat oven to 400 degrees
- Peel the plantains with a knife and slice very finely into rounds
- Toss plantains and melted coconut oil together in a mixing bowl
- Sprinkle plantains with cinnamon sugar combination
- Lay flat on cookie sheet lined with parchment paper
- Bake for 6-8 minutes per side (you want to flip them after 6-8 min to make sure they don't burn)
- Bake for a total of 12-16 minutes
- Plantain chips are done when they are slightly browned at corners.
- Watch them because they will burn. Not that I know from experience or anything..ahem.
- Best right out of the oven. They will keep in the fridge for a few days.