Plantain Chips

So, last weekend, or maybe the weekend before, I decided to clean out my freezer. You see, I make meals that average 4 servings. Mike and I each eat one, I bring one to work for lunch, and one goes into the freezer. It fills up quickly. What I didn’t realize is that I apparently buy bunches and bunches of bananas and then end up freezing all of them when they get too ripe. As I pulled everything out, I counted 19 bananas. NINE.TEEN.BANANAS! Who wants banana bread? Banana ice cream? Banana flavored any and everything!

The best part of this whole thing is that when I went to the grocery store the next day, I decided to buy a plantain. I was switching it up. Resisting the urge to buy a big bunch of bananas. Compromising on a plantain… something I’ve never even tried. So, I dug up a few recipes, texted my girlfriends and decided to get to work. I went with the baked approach, I figured it was the route I was least likely to mess up. My oven apparently cooks unevenly, but the truth is, I liked the burnt ones best!

Plantain Chips

Serves 2

Cook time: 12 minutes



1 plaintain

salt and pepper, to taste

sprinkle of paprika



1. Line a baking sheet and grease it well. Preheat your oven to 400 degrees.

2. Slice your plantain thinly and line the baking sheet evenly. Sprinkle with salt, pepper and paprika. **Make sure to season lightly, the chips shrink up, you don’t want to be eating straight salt and pepper!

3. Bake for 10-12 minutes, until golden brown and crispy. Pull them out of the oven and devour.


Favorite way to eat ‘em:

Line a bowl with these puppies and pile the vanilla ice cream high (seriously, so good). You can eat them plain too, promise it’s worth it.



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