Sweet and Spicy Plantain Chips
They could have just been unripened bananas, but luckily they were what I had anticipated. Plantains. Beautiful green plantains. They were sitting piled in the Tel Aviv shuk. Only one vendor had them and he was very proud to let us know that in fact they were bananas close cousin.
Living in Israel you get used to not having certain produce or products at your disposal and you learn to live without some of these delicious things. However every now and then you will be surprised at the hidden gems you can find hiding in some markets and specialty stores. And, when you do find them, you jump at the opportunity.
Plantain chips are a snack I always loved and would happily eat everyday. I thought that it making a batch would be a wonderful use for my newest find.
These chips are the most perfect snack. Baked with a blend of cayenne pepper, chili powder, brown sugar and cocoa powder they become crunchy, sweet, spicy and terribly addicting. And, since they are baked and not fried you wont feel guilty about eating them all either.
The key to getting crispy chips is using plantains that have not ripened yet. The greener, the better. If your plantains are yellow or have brown spots you are better off using them in a different dish or making fried plantains. If you try to bake them you could end up with a batch of burnt plantain chips that stick to your baking tray.
I found that the best way to peel plantains is to cut off the tips and then make a shallow cut along the ridges. Then peel the plantains under running water (it will make it easier). When slicing the plantains, it is best to use a mandoline to get even slices.
Ingredients:
4 green plantains, peeled and sliced thin
4 1/2 tablespoons olive oil
Juice from one lime, divided
1 tablespoon cayenne pepper
1 tablespoon chili powder
1/2 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
Directions:
Preheat oven to 400F and grease baking sheet with cooking spray.
In a large bowl toss plantain slices with olive oil and half of the lime juice.
Spread plantain slices in a single layer on baking sheet and sprinkle with half of the spice mixture.
Bake plantains for 8 minutes and the flip chips and sprinkle with remaining spice mixture.
Bake plantains for another 8 minutes or until crisp.
*Be sure to watch plantain chips after you flip them. They can burn easily! Do not let them brown.
Serve fresh with remaning lime juice squirted on top.
Can be kept up to 2 days.
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Beth got to say this is very interesting to me..I thought that they are fried, but you actually baked them! Thank you for the information..I always pass them in store!:)) Great photos, very tempting snack!
Mmmm I love plantain chips so much!! Great use for our treasure
Still need to use mine!
What a perfect healthy snack, these look fantastic and I love the added spice!
From your description, I know I’d love these. Now I need to snatch up some plantains if I ever see them at the market!
What a great little snack! I think I’d want to eat these with a HUGE pina colada!!
Love the spice mix in these! Plantains are a delicious treat and I really like the fact that these are baked, not fried. They sure look tasty!
What a fabulous idea! I am pinning these immediately
These chips look like the perfect snack on the go – wonderful recipe
Cheers
Choc Chip Uru
Latest: 2 Tone Choc-Blueberry Cheesecake
Plantain chips are yummy,got used to them while living in Venezuela.I know that stand in the shuq that has them! But they are quite costly here if I remember right.Nice recipe and they look so good!!
Hi, can you please tell me where exactly I can find them in Israel? I just moved to Jerusalem and I’m craving them so bad. I’d really appreciate your help!
This is seriously one of my favorite snacks… but I’ve never used cocoa before… with the cayenne and chili and brown sugar?!??!!!!!!!!!!!!!!!!! I’m seriously drooling all over my computer!
You’ve taken something utterly simple and made it absolutely beautiful! Yummy!
These are gorgeous and reminds me of the ones I make at home, just that I don’t add sugar. Mine is more of a side dish to go with our rice but sure yours will be a wonderful snack.
Those look amazing and that one cup! It looks like something I got at Max Brenner in NYC. A hug mug is I think what they called it. Anyways, these look so yummy and I can only imagine how addicting they are!
These do sound like the perfect snack! I hope I can find some green plantains so I can give this recipe a try!
This reminds me a little of the Ghanaian dish kelewele, only here the chips are crunchy, which is a nice twist. And also baked, so no guilt at all! Plantains are one of my husband’s favorite things, I will definitely make these! Pinned. : )
plantain chips are one of my favorite snacks! I never thought to make them on my own! YUM!
These look amazing (saw on FG) Didn’t think I could make my own plantain chips either. I almost got plantains this week but wasn’t sure what to do with them… now I know! Thanks for sharing.
These would be so wonderful to take to work or school. I fell in love with plantains when I went overseas in high school. This looks just too good. Thank you for sharing with me…and thank you for all your support. I hope you have a wonderful Sunday full of laughter and love.
Absolutely gorgeous photography. And I already know these chips are delicious! Love your choices of spices and flavors. Very easy delicious snack!
You’re right about wanting to eat the whole lot in one go, I seriously cannot wait to try these and they’re baked, yay! Your pictures are gorgeous btw, really enticing!
OMG these look so good to me. I love that they are baked, not fried. Looks like the perfect snack!
This is something I have never tried making at home but I would love to try these! I love that you baked them and with such a lovely spice collection…beautiful
These look so yummy! I can’t wait to try them! Delicious!
I love banana chips but have never thought to make them myself…I can’t wait to give these a try!
I love this unique idea and I am going to add it to my Mouth Watering Mondays post. Come see us this Monday May 14 at http://www.noshingwiththenolands.com Cheers, Tara