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recipe_656_9052108
Savory Sweet Plantain Chips
Also known as chifles, mariquitas, or chicharritas, plantain chips are a healthier alternative to the classic potato chips. These wafer-thin slices of green plantain are baked until golden, and then sprinkled with various sea salts. Try lime frost sea salt for a tangy, sweet plantain chip or sriracha sea salt for a bit of heat!
From The Spice & Tea Exchange®
1 tsp Chile Lime Sea Salt
1 tsp Hawaiian Red Sea Salt
1 tsp Sriracha Sea Salt
1 tsp Lime Frost Sea Salt
From the Grocer
3 green plantains
1 TBS Coconut Oil, melted
PREHEAT oven to 350°F. Line 1-2 baking trays with parchment paper
CUT off the ends of the plantains, then cut along the length of the plantain. This is to score the peel so it can easily be taken off, so the cut shouldn’t go very deep into the plantain.
TAKE the peel off the plantain, and thinly slice the plantains. You want the slices to be as even as possible and not too thin.
IN a bowl, add the sliced plantain chips and toss them in the melted coconut oil.
TRANSFER the chips to the baking sheet(s) and sprinkle with Chile Lime, Hawaiian Red, Sriracha, or Lime Frost Sea Salt.
SPRINKLE one sea salt per batch.
BAKE for 20-25 minutes, or until chips are golden.
LET cool and sprinkle additional sea salt on top of chips.
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