Snack foods are one of the biggest things that people buy in the store rather than make themselves. It is just so easy to buy those prepackaged and prepared foods to grab and go rather than create a snack for yourself.
I’m not going to completely knock bought snacks, there are a few healthy options out there. But for the most part, they are full of sugar and other ingredients that have no need to be in food or your body.
That leaves us with making our own snacks and often people default to cut up fruit and vegetables, especially if they are trying to be healthier with their choices. While fruit and vegetables are a great snack option, they can get a little boring after awhile. Boredom with food can lead to unnecessary snacking or choosing something not quite as healthy.
So what do you do? You leave it to me! Well, don’t leave it to me to actually make your snacks because there is no way I could get snacks to you personally every day even if I wanted to. No, leave it to me to come up with some tasty snacks that you can make on your own and will fuel you through your day.
Plantains chips are kind of a trendy food/snack right now. Plantains have been around for a very long time and are usually grown in warmer climates like South America. They are part of the banana family and actually look like bananas, but they are much starchier. Which makes them amazing for baking and making things like chips.
These plantain chips are really easy to make and you can make a big batch to snack on throughout the week. You also probably have all the ingredients other than the plantain in your kitchen right now. Just one big note: Make sure you get a greener plantain rather than a yellow or yellow/brown plantain. The yellow variety is sweeter and while tasty, it won’t make the nice crispy savory chip that the green variety will.
- 1 to 2 large green plantains, peeled
- half a lime
- 1/2 tsp chili powder
- 1 tsp salt, divided
- olive oil
- Slice the plantains very thinly. The thinner the slice, the crispier the chip!
- Place the plantain slices in a large bowl and squeeze the lime juice over them. Sprinkle with the chili powder and 1/2 tsp of salt and then toss to coat them
- Place a paper towel onto a large plate and set aside. Heat a little olive oil in a medium cast-iron or non-stick skillet and once the oil is hot layer the plantain chips in an even layer with plenty of room. You may have to work in batches.
- Cook the chips until the bottom is golden brown and then flip over. Watch carefully so you don’t burn the chips. Once they are cooked move them to the plate. Take another paper towel and blot the top of the chips and while they are still hot sprinkle with the rest of the salt.
Simple and crispy chips that are a fun twist on regular chips but will still satisfy your snack craving! You can keep these in an airtight container for 2 to 3 days, if they last that long!