Baked Paprika Garlic Plantain Chips, Paleo, GF
We had never made our own plantain chips before doing this Whole30. We always bought Paleo plantain chips at the grocery store. But in order to keep these crunchy, sweet, satisfying chips in our life, oh and to stick with our Whole30 plans, we took a stab at making our own.
This proved to be a bit more difficult than we expected. We think we made them about 5-6 times before figuring out juuuuust how we like them. Crunchy with a hint of spice, like this Baked Paprika Garlic Plantain Chips recipe.
When we said we made them 5-6 times… it’s true! And this was all in the last 3 weeks!
Some batches turned out mushy, some were fluffy, and some were kind of burnt.
We just didn’t realize all the factors that could affect baked plantain chips!
For example, there’s green plantains and yellow plantains.
Yellow plantains result in more of a fluffy baked plantain chip, they also taste sweeter.
These are satisfying and we would definitely make them again, but when you want crispier, harder plantain chips, using a green plantain is the way to go.
Crispier plantain chips are just right to dunk into guacamole. 🙂
Also, the thickness of how you slice the plantains affects how crispy they get. Too thin and they will burn more easily, but too thick and they won’t crisp.
We found the just right thickness to be a bit less than 1/8 of an inch.
Though we have to admit, our slicing skills aren’t our favorite and we were not able to make alllll the slices that thin… our slices for this recipe were all between 1/8 – 1/4 of an inch thick.
It’s actually fun to test out plantain chip cooking methods. Just remember to keep an eye on them in case your oven is more/less hot.
Also, you may prefer them to be less crispy, or sweeter. Honestly, plantain chips are always satisfying to us. 🙂
It’s even more fun to dip these Baked Paprika Garlic Plantain Chips into all sorts of goodies… like from-scratch guacamole and salsa… and eating them with taco flavored ground turkey.
Now that’s good! The opportunities are really endless!
We think these would be PERFECT for the Bowl. And we can’t wait to test out different flavor combinations.
Prep 5 minutesCook 30 minutesTotal 35 minutesMakes 40 chips
Ingredients
- 1 green plantain
- 2 tsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- a pinch of chili powder
- a pinch of sea salt
Method
- Preheat the oven to 350 degrees F. Cover a cookie sheet in parchment paper.
- Cut the ends off of the green plantain. Then cut the plantain into 3 larger pieces (this makes it easier to remove the skin). Score the skin of the plantain until you reach the plantain flesh, then remove the outer skin.
- Slice the plantain into slices that are about 1/8 inch thick.
- Put the plantain slices into a large bowl. Cover the plantains with 2 tsp olive oil, and mix. Add 1/4 tsp garlic powder, 1/2 tsp paprika, a pinch of chili powder, and a pinch of sea salt to the bowl and mix.
- Spread the sliced plantains onto the cookie sheet.
- Bake for 25 minutes. Increase the oven heat to 450 degrees F and cook for another 5 minutes. Check your plantain chips now and if you want them crispier, keep them in a few minutes longer but keep an eye on them.
- (Note: Throughout baking, keep an eye on your plantain chips because your oven may be more/less powerful.)
- This recipe should yield about 35-45 chips (depending on the size of your plantains).
