Green Plantain Chips

Green Plantain Chips

Prep Time: 15 Mins Cooking Time: 6 Hours Total Time: 6 Hours 15 Mins

Ingredients:

  • 4 Green Plantains (the greenest you can find!)
  • 1/4 cup Coconut Oil, melted
  • 2 tbs Himalayan Sea Salt
  • 2 tbs Herbes de Provence

Directions:

  1. Peel plantains. I find the easiest way to do this is to take a knife and draw it down the length of the plantain, and then peel it horizontally from the slit.
  2. Use a mandolin on it’s second-thinnest setting (1/8th of an inch on mine) to slice plantains into a large bowl, or cut them as thinly as you can. Dehydrating is a forgiving thing, so don’t worry if they aren’t uniformly sliced!
  3. Add 1 tbs of the salt to the plantains, and toss until they are evenly coated.
  4. Spread out plantains on your dehydrator shelves, or on thin baking sheets.
  5. Let dry in the dehydrator at 100° F for 5-6 hours, or in an oven on the lowest setting. Remove when crisp.
  6. Tip dried chips into a bowl and pour melted coconut oil, the remainder of the salt, and the Herbes de Provence (or any spice/herb that you’d like! Plain salt and pepper is really good too), and toss.

Green Plantain Chips

Prep Time: 15 Mins Cooking Time: 6 Hours Total Time: 6 Hours 15 Mins

Ingredients:

  • 4 Green Plantains (the greenest you can find!)
  • 1/4 cup Coconut Oil, melted
  • 2 tbs Himalayan Sea Salt
  • 2 tbs Herbes de Provence

Directions:

  1. Peel plantains. I find the easiest way to do this is to take a knife and draw it down the length of the plantain, and then peel it horizontally from the slit.
  2. Use a mandolin on it’s second-thinnest setting (1/8th of an inch on mine) to slice plantains into a large bowl, or cut them as thinly as you can. Dehydrating is a forgiving thing, so don’t worry if they aren’t uniformly sliced!
  3. Add 1 tbs of the salt to the plantains, and toss until they are evenly coated.
  4. Spread out plantains on your dehydrator shelves, or on thin baking sheets.
  5. Let dry in the dehydrator at 100° F for 5-6 hours, or in an oven on the lowest setting. Remove when crisp.
  6. Tip dried chips into a bowl and pour melted coconut oil, the remainder of the salt, and the Herbes de Provence (or any spice/herb that you’d like! Plain salt and pepper is really good too), and toss.

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About the author

Natalie

Natalie Wright is a blonde, english, 20-something that has the pleasure of blogging with the Cardinal family. Her column is "Food for Thought" and discusses the effects of food and supplementation on cognitive ability. When not blogging on Elevenses, Natalie can often be found ranting about digital marketing on Google+ and twitter.

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