These quick and easy to make plantain chips make the perfect snack. So easy to make this crispy, crunchy and healthy snack!
I can honestly say that I have never bought a plantain before making these plantain chips. Now I can also say that I will definitely be buying them again.
We are always on the lookout for new and different snack foods around here. I have three children. They’re always hungry. Always. Sometimes I feel like I spend all of my time either making snacks, handing out snacks, or cleaning up from one of the snacks. Something about growing I suppose? They need to eat?
At any rate, I love when we can find a snack food that’s fun and seems like a crunchy junk food chip, but is actually just fruit. That’s a win. Well, when they like it. My boys loved these plantain chips. My daughter, not so much, but then, she doesn’t really like banana chips and these are basically the same thing. I thought the flavour was a bit different from banana chips, but they are very similar.
I happen to love banana chips myself, so I ended up eating most of these before the kids could even get to them. Clearly I like snacking too. But that’s okay when it’s something as healthy as this.
To be completely honest, the first one I ate I thought, meh – these are okay, but nothing special. And then I had another, and another, and before I knew it the batch was half gone and I figured I better snap some photos because clearly, I like these! They were super easy to make, but I did find that it was really important to slice them as thinly as possible. The ones that were a bit thicker stayed a bit on the chewy side which we didn’t enjoy. The really crunchy, crispy ones though? Those were amazing.
I would recommend using a mandolin to slice them if you have one to get nice thin and even slices. That would work the best. Or, if you don’t have one, like me, just slice them as evenly as you can, and cook them until they’re nice and crunchy. Just make sure to watch them at the end of the baking time, because the amount of time needed really depends on the size of your slices, and they go from perfect to completely black very quickly, as I learned the hard way with one pan of very black plantain chips!