Paleo people often complain that their lifestyle lacks crunch. After you give up breads, chips and crackers, there isn’t much we eat that makes a brain satiating crunchy sound. And except for biting a metal spoon, there isn’t anything that does it, while also standing up to the severe physical forces exerted while attempting to pile too much dip onto something. Seriously, ever tried to dip a kale chip? Fail!
Enter the plantain chip. Similar to the banana, though less sweet. These almost woody cousins, slice easily, bake well, and deliver a very satisfying toasty crunch. For ease of preparation, and to help prevent burning, look for the dark green ones and use them immediately. Don’t wait for them to ripen or turn yellow, they’ll only become mushy, increase their sugar content, and burn when you bake them in the oven.
Plantains are available in the produce section of most grocery stores that also have a decent Mexican food section. Enjoy some tonight with a big bowl of Pico De Gallo!
-4 Plantains (the darkest green ones you can find)
-3 TBS Coconut Oil
-Cayenne to taste
Preheat oven to 400F. Cut ends off plantains, Using knife carefully cut husk off plantains, leaving as much of the woody meat as possible. Using knife or mandolin slicer, slice plantains into desired chip size and shape. Hint: thinner slices crisp up better. Place sliced plantains in a large mixing bowl.
In small sauce pan heat coconut oil on low until just melted. Season liquid oil with salt, pepper and cayenne pepper. Toss plantains with the melted oil and spices.
Arrange plantains in a single layer on 1 or 2 ungreased sheet pans. Place sheet pans in preheated oven. Bake 20-30 minutes, stirring and moving plantain pieces every 5 minutes or so. Rotate sheet pans 180 degrees and from shelf to shelf in the oven during cooking as well.
Serve immediately with Pico De Gallo.