If you’re like me who enjoys some good old chips and creamy dip but wants to start living healthy, then you’re in luck!
I’ve been addicted to plantain recently. I just found out how amazing these fruits are. They’re really delicious and good for you. Aside from that, these fruits are actually versatile. So versatile that you can make chips with them!
This easy peasy recipe just needs 7 ingredients and the entire process takes only 30 minutes tops! Who doesn’t love that?
I add a bit of coconut oil to my sliced green plantains and pop them in the oven and then when the timer beeps you’ll have perfectly crisp chips. I use my go-to guac recipe to give this a creamy contrast. Feel free to throw in jalapeño for a bit of a kick. You will have a creamy, salty, acidic and with a hint of spice to go well with your healthy banana chips.
2 unripe green plantains, peeled
2 tbsp coconut oil
1/2 tsp sea salt
1/2 tsp lime zest
2 ripe avocados
1/2 cup finely diced red onion
2 tbsp lime juice
2 cloves garlic, minced
1/4 cup cilantro, minced (optional)
Preheat the oven to 375 F degrees and line two baking sheets with parchment paper and set aside
Thinly slice the plantains with a sharp knife for best results. With thin and even cuts, you will get perfectly crisp chips. You can also use a mandolin but my Priority Chef Knife gave me nice even crips.
Place the sliced bananas in a mixing bowl and drizzle with oil and salt. Toss everything with a spine to make sure that every slice is coated. Arrange the chips in a single later on the baking sheets. You need to make sure that there are no overlapping chips and don’t overcrowded to prevent steaming. This will make sure that everything is crisp and not soggy.
Bake in the oven for 18 to 25 minutes or until you can see that they are slightly golden brown and crisp. Be careful not to leave them for too long because they’re prone to burning. You can also rotate the pans halfway to ensure even baking.
Once the chips are out of the oven, sprinkle with some salt and lime zest, toss and let it cool.
You can prepare the guacamole while the chips are baking. Just throw everything in a mixing bowl and mash it up with a fork. Feel free to taste and adjust the flavor depending on your taste. You can add more lime or salt as needed. Transfer the guac to a serving dish and serve with chips and enjoy.
You can store leftover guacamole in a covered glass storage jar and keep in the refrigerator up to 3 days.