If you have a soft spot for savory, crunchy food, then these plantain chips are your new best friend.

I find that my clients tend to fall into two camps. They either crave foods that are sweet and creamy, or salty and crunchy. If you find yourself in the “salty-crunchy” camp, these plantain chips make for a delicious way to quell those cravings.

When you get the itch for something salty, its easy to reach for potato chips or French fries. Sure, they might satisfy that craving in the short term, but often they serve to perpetuate the cycle.

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Luckily, it’s easy to create a healthy snack made with Paleo-friendly ingredients. That way, you can keep your cravings in check. You’ll also nourish your body with a dose of healthy coconut oil fats and fiber. Hard to beat that, eh?

Pop these plantain chips solo, or if you want to satisfy your sweet tooth, dip them in creamy almond butter!

Delfina Bonilla Lopez

Fiber-Rich Plantain Chips

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Total time:35 mins

Cook Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:4

Fiber-Rich Plantain Chips

Recipe by: Delfina Bonilla Lopez

These crunchy plantain chips help quell that craving for a salty snack.

Ingredients

• 2 green plantains
• 3-4 T coconut oil
• 1 T Himalayan pink salt

Instructions

• Preheat the oven to 350°F.
• Chop of the ends of plantains, then score them down the side (not down the spine). You want to cut deep enough so that you get all the way through the peel, but not so deep that you cut the plantain.
• Once you’ve scored it, lift the peel off the plantain. I usually do a little bit at a time so I don’t break it
• Slice your plantains into thin, chip-like slices, about ⅛-inch thick.
• Transfer your plantain slices to a large bowl and toss them with the coconut oil so that the oil is spread across each slice evenly.
• Line a large baking sheet with parchment paper and organize the slices evenly across so that none of the slices are touching.
• Sprinkle with salt and bake for 15 minutes.
• Remove from the oven, flip, and bake for another 15 minutes.
• When the timer goes off, remove them from the oven and serve warm. Dip with guacamole or Paleo ketchup to keep it savory. Or almond butter for a sweeter treat!

(You’ll Also Love: Baked Brussels Sprouts Chips)