Description
A perfect grain-free substitute for tortilla chips! Serve with tortilla soup, taco meat, guacamole, salsa, etc.
Ingredients
- Green plantains
- Coconut oil, melted
- Unrefined sea salt
Instructions
- Preheat oven to 400.
- Slice plantains very thin. For skinny plantains, slice them at an angle to create longer slices. A mandolin slicer creates slices with uniform thickness, but a sharp knife will work, too.
- Place sliced plantains in a large bowl.
- Pour melted coconut oil over sliced plantains. Stir well to coat every slice.
- Season to taste with unrefined sea salt. Don’t be stingy with the salt! Stir well.
- Cover rimmed stainless steel baking sheets with parchment paper.
- Arrange sliced plantains in a single layer. This is a great job for a young kitchen helper.
- Bake for 20-30 minutes, depending on the thickness of your plantain slices. Be careful not to let them burn! You want crispy, but not burnt, chips. This is a thin line! I often remove the chips in batches. As some chips start to brown and turn crispy, I remove them with tongs and return the baking sheet to the oven for another few minutes. Continue this process until all the chips have baked properly. Using a mandolin slicer produces more uniformly sliced plantains and reduces the need to remove the chips in batches.
Notes
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