Plantain chips are a staple in almost every Hispanic household…well at least for sure in a Cuban household. You see them in restaurants as a substitute for potato chips and they are even perfect for snacking. When I lived in Miami, there were a of TON of variations, and multiple brands (including the grocery store brand…yep, only in Miami).
The options we have now in our grocery store? Maybe 2 brands. That’s actually pretty good considering how big our Hispanic aisle is.
The other day when I was making my Cuban Sandwich dip (delicioso by the way), I asked Danny to buy some plantain chips from the store to use for the dip (I was trying to be as authentic as possible). When he brought home the bag, it was TINY. I barely had enough for the photo and that’s not counting the times our toddler would sneak by and grab one!
Noticing she was gobbling them up pretty quickly, I decided to try and make some of my own. How hard can they be?
They’re not actually. It’s only 2 ingredients and if you don’t have a mandolin, you can slice them by hand. Just keep an eye on them because you may have to bake them longer in order to get the crunch factor.
Ironically, plantains are easier to find then the plantain chip bag. Why? I don’t have the slightest idea.
These are MUCH better for you. You control the oil, the sodium and they are totally good for you! Baking them is way easier than frying. I was pretty shocked at how crunchy they are the moment they come out. Even Danny was surprised.
That’s gotta say something.
- 3 green plantains
- 3 tablespoons of olive oil
- Salt and pepper
- Preheat oven to 375 degrees. Grab two baking sheets and place parchment paper or a silicon mat on each of them.
- Cut both ends of the plantain. Using a pairing knife, slice ONLY through the skin down the middle of the plantain. Peel the plantain by running your thumb underneath the skin.
- Once it's completely peeled, grab a mandolin or sharp knife and cut the plantain into 1/4 inch slices. Toss the plantain slices, and olive oil into a bowl. They will stick together so make sure to separate the pieces
- Lay the plantain slices in a single layer on the baking sheets, as much as you can fit. Sprinkle with salt and pepper to taste.
- Bake for 12 minutes. Take out the sheets and flip all of the plantain chips. Place back in the oven and bake for another 12-14 minutes.
- The chips should be crisp and crunchy the moment they are out of the oven. If not, place back in the oven for another 2 minutes or so.
- These will last 4 days in a tight sealed container.
Then you’re going to run your thumb underneath the skin to peel it off.
A mandolin makes it really easy to slice the plantains really fast, but I’ve also sliced them thinly by hand.
You’d be amazed how much starch there is in plantains so make sure you separate them as much as you can while you toss them in olive oil.
As you place them on the baking sheet, remember there’s no need to space them out too much.
After baking, flipping and then baking again, here’s the final product!
Still absorbed with her movie, she stopped to enjoy her new snack 🙂
These don’t last very long in our house. I think the movie was buying us some time.
This is the thickness of the sliced plantain you should try and aim for.
They are immediately crunchy as soon as they come out of the oven!
And highly addictive once you start munching on these…
Make these next time you have guests over! On the other hand…if you do…they may never leave.