With Spring finally in full swing around here, I’ve been dreaming of blooming flowers, sweet sunshine, and getting my bikini body ready for the warmer days ahead. Besides Tone It Up’s Bikini Series coming up next week, I’ve been trying to eat greener, leaner, and cleaner – something I’m constantly striving for, but especially this time of year! This means, extra veggies and protein but very minimal grains, some low-fructose fruit and lots of healthy fats [which, contrary to popular belief, are to be embraced! Not feared.]
Sometimes the most difficult thing for me to figure out is what to have for snack. I usually have to have at least one snack a day along with my other meals, but I don’t like turning to bars all the time, unless I have time to make these Coconutty Cashew Bars [which, if I’m honest, is not nearly as often as I’d like]. I also can’t have a handful of nuts every time my stomach growls in between meals because of my diverticulitis – and for those of you who don’t know what diverticulitis is, enjoy this Wikipedia description.
So, when I passed the tropical fruit display at the store yesterday, a little lightbulb went off. I l o v e plantains & plantain chips, but oftentimes they’re doused in salt and cooked with oils I’d rather not consume when I pick them prepackaged. So I thought I’d give them a try myself, in true BITG style. Plus, they are hugely popular in Costa Rica & make me seriously dreamy with wanderlust. Plantains are certainly not local, but you can buy them on the cheaps [I got two for $0.80 – WIN!] at your grocery store – anything from Giant to Whole Foods will carry these giant banana lookin’ things. I made these simple with a little pink Himalayan salt, but you can definitely spice them up with some paprika or chili powder, or add a garlicky kick with some garlic and onion powder, too. Its up to you to dress them up or down!
Homemade Plantain Chips
Paleo, Vegan/Vegetarian, Grain-free
- 2 green plantains [not yellow, which are too ripe & sweet]
- 1 1/2 tbsp coconut oil, melted
- your favorite sea salt or spices for finishing
Preheat your oven to 325º. Begin by peeling the plantains – carefully slide a knife all the way down the center of the plantain [the long way], being mindful to only slice the peel and not the plantain flesh underneath. Using your hands, open the peel along the seam you cut and remove it carefully. Then, cut the plantain into thin slices [you can see in the pictures above how thin I cut mine]. Place the plantain slices on a baking sheet lined with parchment paper and drizzle the coconut oil over them. Toss the plantain in the oil until they are coated well, then place the slices into a single layer.
Place the baking sheet in oven for about 20 minutes. When those 20 minutes are up, sprinkle your spices or sea salt over the plantain chips and then flip them over so they bake evenly. Bake for another 20 minutes, or until the edges are a little crispy. They may still be soft in the middle, but will firm up when they cool down. Serve with avocado, guacamole, in trail mix, or just on their own! YUM!
Low & slow is the name of the plantain chip game, so don’t try to rush the process. These little chips are so tasty and are the perfect sub for potato chips when you have that crunchy//salty craving. Speaking of, I may have to try making a salt & vinegar plantain chip. . how amazing would that be?!
Hope you all have a fantastic Easter/Passover/whatever-you-celebrate weekend! And, as always, if you make these Homemade Plantain Chips, don’t forget to share with me on Instagram by tagging me & using the hashtag #findyourglow – or if you just want to chat, email me at b e i n t h e g l o w @ gmail.com!