These plantain chips are made with only two ingredients: plantains and olive oil. They crisp up perfectly when baked, and are perfect for a party or as a snack. You really can’t beat the amazing flavor of these crispy 2 ingredient plantain chips.
So by now you know I’m doing the Whole30 program (eating whole foods and eliminating added sugar, dairy (except eggs), legumes, grains, gluten and alcohol) and have shared roasted vegetables with chicken and turkey sausage and roasted squash and sweet potatoes. Lots of roasting happening over here.
And while I’m absolutely loving it, I have to say the thing I’m missing most is a food with a good crunch factor. Ennnnnter plantain chips! When made properly (I’ve experimented a few different ways and I’ve figured out the way that makes the crispiest and crunchiest) they are the best thing ever!
Even if I wasn’t doing Whole30, I’d be making these for snacks and parties.
Speaking of parties…you all know what tomorrow is: the big game! So why not bring plantain chips (which go perfectly with guacamole) for a healthy and delicious party appetizer.
To make the chips you’ll simply cut the ends off the plantains and peel them, slice them, toss in a bowl with olive oil and salt, then line a baking sheet with aluminum foil and then here’s the key: lightly oil the baking sheet, place plantains in a single row and bake.
I’ve found that they hold up well for 2 days in an air tight container, after that they just become very tough to eat (still good, but a little tough). Store in a ziplock bag or air tight container for up to two days.
So grab a plantain chip and dig in! Have you ever had plantain chips?
Store in a ziplock bag or air tight container for up to two days.