These are great for parties, or an afternoon snack and are perfect for when you have a potato chip craving. They are best warm, but if you slice them about half as thick as these, and bake them until they're extra crispy, you'll have something very close to a potato chip that will keep and travel well. You can find plantains at most grocery stores now, but they'll be much more affordable at an Asian or Latino market. Look for ones that are still green; they should be firm without too many brown spots.
Chili Coated Plantain Crisps [Vegan, Gluten-Free]
- 2-3 green plantains
- 1/8 cup neutral high heat oil (avocado, grapeseed, canola, coconut)
- 1 Tbsp sea salt
- 1 Tbsp chili powder
- 1 tsp of vinegar (baslamic, white, coconut)
- 1/4 cup ketchup
- 1 Tbsp mustard
- juice form half a lime
- Preheat oven to 425 degrees. Coat baking sheet liberally with oil, set aside.
- Peel plantains and slice them into 3/4″ thick slices. Put them in a bowl and toss with a splash of oil, a splash of vinegar (1 tsp), a good pinch of sea salt (1 Tbsp), and 1 Tbsp chili powder (if you’re using cayenne, or something hot, go easy on it)
- Spread them out in an even layer on the baking sheet and bake for 10-15 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 until they are golden and crispy.
- Mix all of the ingredients for the lime ketchup together, serve alongside warm plantains.