This coming weekend is Mother's Day, so Frank and I are heading back to our hometown area to spend some time with family. Since we don't often get to spend time with family, we thought that it would be nice to get both of our families together for some drinks and appetizers. We'll definitely be serving these roasted plantain chips, which are not only the perfect compliment to a cocktail but also SO easy to make.
I know what you're thinking -- why would I make plantain chips when they are so readily available in the grocery store these days? The quick answer is that these are so much better than what you buy in a store, PLUS they are equally inexpensive. Our Whole Foods carries plantains for $.60 each, so you could make a lot of plantain chips for not a whole lot of money.
Plantain chips are versatile. For starters, you can make them with unripe plantains, which is always a good option, or you can wait a few days until brown spots appear on the skin of the plantain for a sweeter version. The version presented here is simply salted, but you could also play around with a sprinkling of flavorful seasonings like cumin, curry powder, or cayenne for a bit of heat.
No matter which way you choose to prepare these, I will give you fair warning that these are ADDICTIVE! Two plantains-worth of chips mysteriously disappear very quickly between the two of us in our household, so if you're planning to have these for a larger gathering I would recommend doubling or tripling the recipe!
Oven Roasted Plantain Chips
2 green plantains (we like to let ours ripen a bit, but you can use them sooner as well)
3 Tbsp. coconut oil, melted if solid (you can also use another neutral oil, like canola)
Salt to taste (at least 1 Tbsp)
Preheat the oven to 400 degrees Fahrenheit.
Using a paring knife, cut off the ends of the plantains and peel the fibrous skin off of the fruit.
Using a mandoline on a very thin setting, or using a knife, slice the plantains into thin rounds into a bowl. Add the coconut oil and toss the chips to coat evenly.
Divide the plantains and oil between two large baking sheets, spreading the chips out so that there is not too much overlap. Sprinkle generously with some of the salt.
Bake the chips for about 10 minutes until they take on a nice golden brown color and have crisped up. Some of the chips might still seem slightly soft, but allow them to cool on the baking sheet and they should get crunchy.
Transfer the cooled chips into a bowl and sprinkle with more salt to taste -- serve warm and enjoy!