I tried my first plantain a few years ago in El Salvador. I really liked the taste, along with the creamy custard that was drizzled on top!
A plantain looks like a banana, but it’s usually longer and has thicker skin. Although plantains are a fruit, they’re generally prepared like a vegetable and are stewed, fried, boiled, mashed, or grilled.
- Green plantains are yellow or pink inside and are often used in side dishes.
- Yellow plantains have brown or black spots and have a sweet taste and firm texture.
- Black plantains are soft and fully ripened.
Plantains are high in vitamin A, potassium and fiber, and are low in sodium. They’re also a good source of the B-complex vitamins.
If you’ve never had plantains, you definitely should try this simple recipe. Already a fan of this unique fruit? Now you have another way to enjoy it!
2 green plantains
2 teaspoons extra-virgin coconut oil, melted
½ teaspoon salt
¼ teaspoon cinnamon
Yield: 4-5 servings (serving size: about 1/2 cup)
Preheat oven to 400 degrees. Line an 11 x 17-inch baking sheet with parchment paper.
Trim ends of plantains. Score the plantains vertically in three places without cutting through to the fruit. Remove the peel and discard, along with the trimmed ends. Cut plantains in ¼” slices (should make about 3 cups).
In a large bowl, add plantain chips, coconut oil, salt, and cinnamon. Stir well to coat. Place plantain chips on the baking sheet in rows. Cook 15 minutes. Flip, and then bake another 10-15 minutes. Serve immediately.
- If the plantains are fully ripened (peel is black), they’ll be too soft to make good chips.
- Plantain chips do not get as crispy as potato chips.
- You may need to remove some chips before the others are done cooking if they start to brown faster.
- Store uneaten chips in the refrigerator in a sealed container. To reheat, place in an oven or toaster oven at 400 degrees for about 5-7 minutes or until heated through.
Calories per serving: 104