Swap your store-bought fried plantain chips for a batch of Uproot Kitchen’s three-ingredient baked plantain chips. A blank slate for flavor, these green plantains pair well with a vast array of dishes, like tacos and enchiladas, or as a crunchy snack on its own!
Baked Plantain Chips
- 2 green (unripe) plantains
- 3 tablespoons oil
- 1 teaspoon salt
Preheat the oven to 350°F. Grease a baking sheet.
Slice the ends off the green plantains and use a knife to cut slits down the sides of the peel. This will allow you to pull off the skin (it is hard to remove).
Slice the plantains into 1/8-inch rounds (thinner slices will yield crispier chips). Place them on the prepared baking sheet, crowding them close but not overlapping.
Drizzle the additional oil over the plantain slices, and sprinkle salt on top.
Bake the plantain chips for 23–25 minutes, or until browned and dry.
Allow the plantain chips to cool for 20 minutes before enjoying them.
To store, let chips cool for at least 1 hour before sealing them in an airtight container. If you seal them before cooled, they will lose their crispiness. They will last 5–6 days.
Serves: 4 | Serving Size: 1/2 plantain
Per serving: Calories: 199; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 444mg; Carbohydrate: 29g; Dietary Fiber: 2g; Sugar: 14g; Protein: 1g
Nutrition Bonus: Potassium: 0mg; Iron: 3%; Vitamin A: 20%; Vitamin C: 28%; Calcium: 1%