This recipe comes to you by way of a happy accident. As previously mentioned Jay and I were beyond fortunate enough to have my mom and aunt come stay with us all last week. While in the city they spoiled us rotten with baked goods, dinners, fresh fruit and… plantains. The plantains were picked up in thought that they were very large, funny looking bananas. Turns out plantains are nothing like bananas. So since it would break my heart to waste a bundle of really excellent produce I decided to find something to turn them into. What resulted was homemade, boiled (not fried) plantain chips, and they are seriously delicious. Having never previously eaten a plantain I chalk this discovery up to one awesome mistake that will definitely happen again in the Jordan household. So enjoy this vegan, paleo and whole 30 accepted snack. Then thank my mom and my aunt for their oversight. It was a good one.
Boiled and Baked Plantain Chips
Makes two cookie sheets worth
- 4 ripe plantains
- 4 cups of vegetable broth
- 1 tsp of garlic
- 1 tsp of soy sauce
- coconut oil spray
- Preheat the oven to 475 and line two baking sheets with parchment paper.
- Bring the vegetable broth, garlic and soy sauce to a roaring boil in a large soup pot.
- Peel and thinly slice the plantains into rounds. The thiner the better, and the more crispy they will get.
- Boil the plantains in the broth for 10 minutes to infuse the flavor.
- Drain the broth and arrange the chips on a single layer on the baking sheets. Place into the oven and roast for 10 to 15 minutes (or until crisp on the bottom.
- Turn your oven to broil and broil chips for another 5 or so minutes (or until the tops are crisp and golden)
- Remove from the heat, cool and serve.