Plantain Chips

9

2011/11/12 by nikkiledford

Work table, courtesy of Craigslist.

Last week we aquired a big wooden work table through an ad on craigslist. While at the owner’s house to pick up the table, I noticed a wall of trees full of banana bunches! As a kid, my dad grew all kinds of tropical plants and I loved eating the tiny sweet bananas that would pop out every once in a while.  Upon questioning, the homeowner informed me that these bananas are a bit more like plantains, you have to cook them in order to eat them. He gave us a big bunch and I promptly fried them up into chips.

If you have never done this, then you should give it a try. Many times, store-bought plantain chips are cooked in a seed oil (sunflower, safflower, etc.) and are laden with omega 6 fatty acids. By frying them yourself, you can ensure a quality fat is used (and they are more yummy, in my opinion).

Here are the steps.

1. cut the peel off the plantain

2. It may help to slice down the middle of the peel and go from there.

3. slice plantain into thin-ish slices of equal width.

 

4. Heat up some coconut oil or palm oil in a skillet. Enough to make a pool that will cover the slices once they are placed into the skillet.

5. Once the oil is sizzling hot, leave the burner on a medium-low heat. Drop in the slices and watch them fry!

6. You must keep an eye on them or they will burn! Flip them when you see the bottom starting to turn golden. With a spatula, spoon, etc. remove the done chips from the skillet and let them drain like you would bacon.

7. Stick them in a bowl and season anyway you like! Some ideas: sea salt, cayenne, paprika or coconut sugar and cinnamon.

These are a delicious and healthy, good for sharing and satisfying the “chip” craving.  This method also works for sweet potato, taro, and cassava slices.

Caution: hot oil is dangerous and can cause severe burns. Be careful when placing the slices in the hot oil. Don’t just drop them in, slide them into the oil. Beware while turning and removing the slices as well.

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9 thoughts on “Plantain Chips

  1. […] Recipe – Plantain Chips – Wild and […]

  2. […] oil-fried plantain chips. Nice and easy and […]

  3. […] article: why you can’t stop eating pizza recipe: plantain chips […]

  4. Just found your blog through MDA, catching up with my reader so i am looking back over a few posts that I missed over the last few weeks.
    I love plantain chips too and they are also yummy fried in a mixture of coconut fat and butter if you can tolerate butter.
    I am lucky enough to have a found a wee shop in the west of Ireland that I visit every three weeks or so where I can get plantains, the rural area where I live has a more conservative range of food.
    I bet those plantains fresh off the tree must have tasted wonderful 🙂

    • nikkiorth says:

      Wow, that sounds delicious! I happen to have a plantain at home right now, so I’ll probably cook it up for breakfast. Thanks for visiting 🙂

  5. […] this salsa with orange-braised shredded beef (see Diane Sanfilippo’s book, Practical Paleo), plantain chips, and guacamole. The sweet orange and the spicy jalapeno are great with the creamy neutral of […]

  6. […] Snack: Salami and Plantain Chips […]

  7. Cicily says:

    Steve and I made plantain tacos one time and they were so good!

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PUMPKIN FIG OATS //Caught some morning light on my morning bowl of goodness. I made this last week and it was so good (and loved by my child) that I made another batch! I don't know if it's the figs or golden raisins, the coconut milk or the collagen, or maybe it's the banana and the pumpkin that make this bowl of oats absolutely satisfying for a day of leading, teaching, cooking, sweating, loving, and seeking. 
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