Paleo Plantain Chips are the perfect grain-free substitution for tortilla chips. Even if you’re not looking to cut down on grains, you’ll love these crunchy little chips. We like them with Tortilla Soup, Seasoned Taco Meat, guacamole, salsa, and even hummus.
You’ll need a sharp knife or a mandoline slicer. The goal is uniform thickness for each slice of plantain, which is much easier to accomplish with a mandoline slicer. However, I do not own a mandoline (yet) and have done just fine with a sharp knife.
Another trick is to slice the plantains at an angle, to create a longer chip. We like them both ways–small and round, and long and oval. A longer shape is more convenient for scooping up guacamole or taco meat.
- Green plantains
- Coconut oil, melted
- Unrefined sea salt
- Preheat oven to 400.
- Slice plantains very thin. For skinny plantains, slice them at an angle to create longer slices. A mandolin slicer creates slices with uniform thickness, but a sharp knife will work, too.
- Place sliced plantains in a large bowl.
- Pour melted coconut oil over sliced plantains. Stir well to coat every slice.
- Season to taste with unrefined sea salt. Don't be stingy with the salt! Stir well.
- Cover rimmed stainless steel baking sheets with parchment paper.
- Arrange sliced plantains in a single layer. This is a great job for a young kitchen helper.
- Bake for 20-30 minutes, depending on the thickness of your plantain slices. Be careful not to let them burn! You want crispy, but not burnt, chips. This is a thin line! I often remove the chips in batches. As some chips start to brown and turn crispy, I remove them with tongs and return the baking sheet to the oven for another few minutes. Continue this process until all the chips have baked properly. Using a mandolin slicer produces more uniformly sliced plantains and reduces the need to remove the chips in batches.