Fiber-Rich Plantain Chips Recipe by Delfina Bonilla Lopez

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Plantains, green

• Baking & Spices

  • 1 tbsp Himalayan pink salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on blog.paleohacks.com

Description

Ingredients

• 2 green plantains
• 3-4 T coconut oil
• 1 T Himalayan pink salt

Directions

• Preheat the oven to 350°F.
• Chop of the ends of plantains, then score them down the side (not down the spine). You want to cut deep enough so that you get all the way through the peel, but not so deep that you cut the plantain.
• Once you’ve scored it, lift the peel off of the plantain. I usually do a little bit at a time so I don’t break it
• Slice your plantains into thin, chip-like slices, about ⅛-inch thick.
• Transfer your plantain slices to a large bowl and toss them with the coconut oil so that the oil is spread across each slice evenly.
• Line a large baking sheet with parchment paper and organize the slices evenly across so that none of the slices are touching.
• Sprinkle with salt and bake for 15 minutes.
• Remove from the oven, flip, and bake for another 15 minutes.
• When the timer goes off, remove them from the oven and serve warm. Dip with guacamole or Paleo ketchup to keep it savory. Or almond butter for a sweeter treat!