Plantain Tortilla Chips
Cooking Steps
1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side)
2. Add the plantains and oil to a food processor and combine until smooth. Once all the lumps are gone, add the sea salt and quickly combine
3. Place the mixture on a sheet of parchment paper the size of your cookie sheet
4. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
5. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
6. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
7. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others. Make sure to cook them long enough or they will be chewy instead of crunchy
8. Remove cookie sheet and let chips cool. You may need to re-cut the chips or you can break them along the cut lines
9. Store in an airtight container, glass is my favorite
*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.
Serves 4
30 minutes
This is a Non-Dairy Recipe
Ingredients
- 3 Green Plantains
- 2 Tbsp Coconut Oil (refined)
- 1/2 tsp Sea Salt
- Coarse Sea Salt
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5 Responses to “Plantain Tortilla Chips”
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These look awesome! I’m always looking for something crunchy (cracker/chip-like) in the afternoons… Thanks!
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[...] with veggies, on salad, with these chips, or just spoon into your face. Share this: Pin ItMoreEmailPrintLike this:LikeBe the first to like [...]
My plantains were so dry I couldn’t get them to puree, any suggestions?
Garmageddon, I’m making my first batch today and just finished the pureeing process. I was having a hard time with the pureeing process and thought it wasn’t going to happen without my adding more oil or other liquid to it. I decided to just let the food processor run to see what would happen. It took a while but it worked and I got a good puree. I do the same when making nut butters, just let it swirl and eventually it works. I just threw my batch in the oven. Can’t wait to see how they turn out. Good luck with yours!