• Ashlea Hartz, N.C., RYT

Salt & Vinegar Baked Plantain Chips

When I was a kid we lived in Maryland, and I have very fond memories of the salt and vinegar boardwalk fries! The crispy big steak fries just covered with an obscene amounts of salt and vinegar was a taste I craved every summer on our annual vacation to Ocean City. I still love that combination of flavors and textures so today I am going to share with you my no-guilt pleasure - Salt and Vinegar Plantain Chips!

Plantains are a cousin to the common banana, but slightly bigger and not as sweet. Like the banana, plantains are a rich source of nutritional power. They are high in potassium and magnesium, and are a good source of vitamins A, C and B6. This superfood has long been consumed in local Cuban, Latin American and South American cultures where they grow in tropical weather, but they are also making a surge in American food markets due to their popularity in the Paleo movement. Plantains are high in fiber & starch but relatively low in carbohydrates, compared to say the widely eaten white potato. So they make a perfect swap for my boardwalk fries craving!

It's important to know that plantains change as they ripen in taste and texture. When they are still green they are hard, starchy and not sweet. As they yellow they become slightly sweeter and less starchy, and by the time they start turning black they are still good to eat, and sweet so perfect for a dessert recipe.

For this recipe I like to find plantains that are green or just turning yellow.

Baked Salt & Vinegar Plantain Chips

1 Green or Light Yellow Plantain

1 Tbsp Coconut Oil (melted)

1 Tbsp Apple Cider Vinegar

Salt and Pepper to taste

Preheat oven to 425 Degrees. Line a baking sheet with parchment paper.

Slice the plantain peel long way down one side, remove the peel slowly to make sure you get it all off completely. ( the more yellow the easier to peel)

Cut the plantain at an angle making small chip size rounds about 1/8 inch thick. Put plantain chips into a large bowl, add melted coconut oil, vinegar and some salt and pepper. Mix until all the chips are coated. Place chips on a baking sheet and bake for 8-10 minutes. Remove and flip the chips and then bake for another 8-10 minutes until they are crispy and starting to brown.

Serve alone or with your favorite dipping sauce.


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