Just J.Faye

Hiking & Other Adventures

Plantain Chips

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I’m backkkkkk from Costa Rica. And within approximately 12 hours of landing in Minneapolis I had a batch of homemade plantain chips in the oven.

plantain chips Why? BECAUSE THEY ARE SO GOOD. And I missed them. And they are super easy to make.

plantain chips Plantain chips were our snack of choice in Costa Rica. You know, something to tie us over when hunger struck at the beach or during our 20 minute drive home from the grocery store. I wouldn’t say we were obsessed, but I’m pretty positive we bought at least one bag every time we stopped at the grocery store, which was approximately every 2-3 days. However, they were small bags. Sometimes we shared with each other, but sometimes we just bought our own.

I love going to grocery stores when I travel. It’s like a whole new world of brands and snacks. I thoroughly enjoy them here in Minnesota too, but international grocery shopping is just way more interesting. Plus, if I’m at an international grocery store it means I’m travelling somewhere, which is just fun in general.

plantain chips I’ve always enjoyed plantains, but I fell in love with them in Puerto Rico (Mofongo? So delicious). However, I never buy or cook plantains back in Minnesota. Out of sight, out of mind, I guess. This may need to change (and basically already has), because Costa Rica reignited my love.

After getting back home (where my refrigerator was completely empty apart from condiments) I needed to make a desperate trip to the grocery store. I bought plantains for the first time ever. Then I made some plantain chips and chowed down on them while I pretended I was back in Costa Rica.

plantain chips Plantains look like bananas, just like you may look like one of your siblings. Similar, but different.I purchased the sweeter yellow variety, but if you prefer the savory side of things, go for the greener ones.

They are so simple to make. Just toss some plantain slices with melted coconut oil, layer them on a baking sheet, and put them in the oven.

plantain chips The difficult part is trying to resist eating them all instantly. However, they do taste best same day because they lose some of the crispiness factor overnight. So don’t resist too hard, I guess.

I think these would be really good with some additional seasonings sprinkled on too. Maybe some cinnamon or chili powder? I’m going to that next time. Because there will be a next time. A lot of next times.

As a bonus, plantains are great sources of fiber, beta-carotene, calcium, and vitamin c, sooooo… eat up!

Plantain Chips
 
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These are inspired by my recent trip to Costa Rica. A crunchy, little bit sweet, little bit savory treat. They are best eaten the day of, so snack away!
Serves: 2-4
Ingredients
  • 2 plantains
  • 2 tablespoons melted coconut oil
Instructions
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Slice plantains, no more than ¼-inch thick.
  3. Add plantain slices and coconut oil in a bowl. Stir until all the slices are completely covered.
  4. Spread plantains on a baking sheet.
  5. Bake for 15-20 minutes, flip the slices, and continue to bake for another 15-20 minutes or until you reach your desired crunchiness.
Notes
I used sweet plantains, but go for the green ones for more of a savory taste!

One day when I get my life in order I will talk more about Costa Rica (side note: IT WAS AMAZINGGG!!!!) and post some pictures. But until that day comes I hope you make a batch of these and pretend you are on a beautiful beach.

plantain chips

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