I am officially all moved in to Arizona but not unpacked. Thankfully I have a few days before my new job starts to settle in a little more. I can’t wait to explore my new city and find lots of local gems. I am so excited to be close to a Trader Joe’s again. I love how many paleo friendly products Trader Joe’s offers plus gorgeous fresh flowers! One of my favorite new snacks is TJ’s naturally sweet plantain chips. I’ve been chowing down on these a little too much that I decided I needed to make my own! I added a little lime juice to give these Sweet Lime Plantain Chips a nice tangy flavor. Over-ripe plantains have a closer consistency to bananas and create a naturally sweet chip without any added sugar. These Sweet Lime Plantain Chips are seriously my new favorite crunchy snack!
I mixed the slices with the other ingredients, put them on the lined-baking sheet, and patiently waited for the results. Since the ripened plantains have more moisture than green plantains, these chips take longer to cook. I was excited when I pulled them out of the oven to see the results. After I let the chips cool, I nervously tried one chip. I was so happy with the results! These sweet lime chips plantain chips are packed with flavor and let the natural sweetness of plantains shine.
I’m ready to get cooking in my new apartment. There is always a little bit of a learning curve when cooking on new appliances. It makes me remember that everyone’s cook tops are different. Gas verses electric. Conventional verse confection. I wish I could try every dish on all different types of surfaces to give you all the best instructions, but alas I can really only do my best to give the best instructions on the cooktops I’m using. My new appliances are brand new. I don’t think I have ever cooked on new appliances. I am pretty sure it is a cooks dream!
Ingredients
- 1 ripe plantain, not green
- 1 tbls coconut oil, melted
- 1 tbls lime juice
- 1/4 tsp sea salt
Directions
- Heat oven to 350 degrees.
- Slice plantain with a mandolin to 1/8 inch thickness.
- Toss with coconut oil, lime and salt. Just a warning: they will be very sticky.
- Lay on a silpat or parchment-lined cookie sheet.
- Cook for 20-22 minutes.
- Remove any chips that are starting to turn brown on the edges and cook for another 5 minutes.
- Continue this process until all chips have crisp edges.
- Let cool for 5 minutes to give the chips a little more time to harden.
Enjoy!
x Vanessa
Seriously, I can actually taste these in my head just by looking at the photo. I would even sprinkle some chili flakes over the top too.
I feel so out of touch – I didn’t know you moved! congrats though! And these look awesome and so easy to make! I always thought plantain chips were a dehydrated deal for some reason but makes sense that they aren’t. Will definitely be trying these!
I kept the move a little under wraps because it happened super fast!! I think you can dehydrate them but baking gives an awesome crunch!!