… Let the snacking continue with baked plantain chips! This week, I really wanted to focus on getting a few nutrient dense and delicious snacks up on my site. I have been dying to make plantain chips for quite some time now. One of the biggest challenges for me throughout each week is having readily available snacks in my kitchen. That way, I can just grab them and go when I know I’ll be out of the house all day long. We regularly have been buying our plantain chips from Trader Joe’s because my fiancé manages there, and it is convenient BUT they are made with sunflower oil. In other words, I’d much rather make them at home, especially if it can be done THIS easily. Oh, and did I mention these plantain chips are baked? No mess!
My stove was completely slammed with about 3 other dishes cooking when I decided to make these. So, into the oven they went to bake. You could definitely fry yourself some plantain chips as well, and if that’s what you want to do, you should check out my good friend Natasha at The Feisty Kitchen. Coincidentally, she decided to make plantain chips the same day as me. Her chips came out looking so delicious and crispy—I may have to try them myself.
You could serve these chips with anything from guacamole, to salsa or just eat them plain. HOWever, I decided to whip up some bacon aioli and let me tell you, I don’t know if anything could pair any better. It’s like these two were lovers in a past life and just ran into each other for the first time again. The chemistry is undeniable. Jokes aside, the possibilities are endless with making plantain chips. You could choose a green plantain that will produce less sweet, more savory bites. OR you could grab a yellow plantain that has ripened more and will result in a sweeter chip. Up to you. Regardless of which route you take, I know you’ll enjoy them![/vc_column_text][/vc_column][/vc_row]
Baked Plantain Chips with Maple Bacon Aioli
|Cook Time||25 minutes|
|Prep Time||5 minutes|
- Set oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the ends off of the plantain and score it lengthwise in 2-3 even cuts. You just want to pierce through the skin, so don't cut too deep.
- Peel the skin off the plantain, and then slice it as thin as you can. Make sure you keep the cuts as consistent as possible, so the baking time doesn't vary throughout the batch.
- Toss the plantain slices with the melted ghee in a bowl, and lay them out evenly on the baking sheet. Sprinkle the sea salt on top.
- Bake for 25-30 minutes, or until the chips begin to look crispy!
- For the aioli, first fry up about 1/2 cup of bacon that has been diced into small pieces.
- After the mixture has completely thickened up, stir in the bacon pieces, coconut sugar, maple syrup and cinnamon.