Roasted Plantain Chips (GF + Vegan)
The last several years my family has taken vacations to various Caribbean islands. During these trips, I fell in love with plantains. I suppose this love isn’t much of a surprise given my obsession with bananas. Plantains are basically less sweet, larger versions of bananas.
Then I discovered the Roasted Plantain Chips from Trader Joes. I’m not embarrassed to admit I devoured the entire bag the first few times I bought them…and when I buy them now they last a whole two sittings usually 🙂 …They are definitely one of my favorite salty snacks, and they’re cheap! I will be a devout TJs roasted plantain chip buyer as long as they continue to make them.
During my last vacation to the beautiful Cayman Islands, I was surrounded by these beautiful local plantains, and could only find deep-fried plantain chips in the grocery stores. I bought a bunch of quite green mini plantains from a street veggie vendor. I was waiting for them to ripen so we could pan fry them, but on our last day, they were still super green. I had been meaning to make my own plantain chips for a while, but buying them from TJs is oh so convenient. This was my perfect chance…Could you get any better ingredients than local plantains and virgin coconut oil for a perfect salty chip? I think not.
Green plantains are best to use if you’re going to make chips, as they have more starch and will crisp up better. The skin on green plantains is pretty tough, so the easiest way to cut them is the score the skin in a few places (as pictured), then peel down and dispose the skin.
Eat these babies with your favorite dip, or enjoy them plain! (I considered trying to make a lame joke using the word plain and plantain, but I’m not witty enough…).
- 1-2 Large Green Plantains
- 1-2 tbsp EVOO or Melted Virgin Coconut Oil
- Salt, to taste - I prefer Pink Himalayan
- Preheat the oven to 400F
- Cut ends of plantain(s) and score down the sides long-ways in several spots. Peel off and dispose skin.
- Carefully slice plantain(s) thinly, about 2-3mm. You can also use a mandolin slicer, if available, to create very thin slices.
- Drizzle melted coconut oil or EVOO and toss plantain slices so they are all coated.
- Place slices in a single layer, touching as minimally as possible, on a greased or parchment covered cookie sheet.
- Sprinkle with salt.
- Put cookie sheet in preheated over and roast for 10-12 minutes. Flip/shuffle around chips halfway through baking so they are evenly roasted.
If some slices are extra thin, they may need to be removed from the oven before the others.
Play with different seasonings. Make sweet chips by added coconut sugar and cinnamon or Cajun or curried chips!