Because I am focusing on my snacking habits this week, I thought I’d share another recipe for homemade snacks. Lately, I have been quite intrigued by snacks that combine sweet and savory flavors. I have seen some recipes for baked plantain chips on Purely Twins and The Kitchn and thought I would give them a try this weekend.
As a child, I have eaten ripe plantains on their own, but I didn’t care much for their taste or texture. I thought of plantains as sturdier, starchier bananas with less sweetness, and I stayed away from them for years. The delicious plantain chips that I made this weekend, however, has changed my attitude towards plantains.
Garlic & Spice Plantain Chips (Adapted from The Kitchn)
Makes About 2-3 Cups
Prep Time: 10 minutes | Cooking Time: 15-20 minutes
- 2 plantains
- 2 TBS olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or silicone mats.
- Cut off both ends of the plantains. Make a cut along the entire length of a plantain, and peel off the skin.
- Slice each plantain into thin slices. Don’t worry if the slices are not perfect.
- Place the plantains in a medium-sized bowl. Mix in all the other ingredients and stir until everything is well incorporated.
- Place the plantain slices on the baking sheets in a single layer.
- Bake for about 15-20 minutes, flipping them at about the 8- or 9-minute mark. Because of the uneven heat distribution in my oven, I also like to swap the baking sheets between the top and bottom racks.
- Remove the chips from the oven when the edges turn into a nice golden brown color.