SEEMA Cooks: Crunchy Baked Plantain Chips

chips
Image courtesy of Malathy Chandrasekhar

I never thought of trying to make chips at home. Why make the effort when there are so many options out there? There are tapioca chips, sweet potato chips, yucca chips, plantain chips, banana chips, and many more. They come in various flavors and spice levels. Baked, fried, kettle-cooked, you name it. Every brand screams out how healthy it is. Low calorie, non-GMO, USDA Organic certified and so on are all options. If you decide to read the fine print, though, a great many red flags go up. There will be some chemicals you don’t recognize — preservatives, taste enhancers and such.

Why Make Your Own?

Too many choices are confusing, especially where things are not under our control. So why not at least take food into our control? If you’re the one making it, you know everything that goes into it. This is one reason I decided to try chips at home. The other reason is the one I mentioned in a recent recipe, Raw Banana-Potato Sauté. This was more of a shopping faux pas on my part. I ended up buying way more raw banana/plantains than I intended to, and I was trying to find ways to salvage the vegetable.

Bake or Air-Fry?

I thought I could just wing it, based on my limited baking experience, but I was so wrong. Baking is a precise cooking process. Each recipe has different temperature settings and cook times. I cut the chips a little too thick and used aluminum foil, instead of parchment paper. I set the oven at the wrong temperature. So I ended up with either soggy or burned chips. I even tried air frying them in my old T- Fal air fryer. No luck.

Doing It Right

Well, I learned my lesson. This time I decided to do proper research and made sure I followed the process carefully. So, I read up several recipes to make sure the instructions were somewhat similar. I sliced the plantains as thin as I could, used parchment paper. I added salt and cayenne pepper to the raw slices and mixed them well. Finally, I baked at 350 F for about 18 minutes, but I checked regularly to make sure the chips were not getting burned. They weren’t. They turned out great!

These chips go really well with rice-based dishes like bisi bele baath, rice and sambar, or Andhra tomato pappu.

Why Is This Healthy?

Raw plantain is a great source of fiber, vitamin, and minerals. It contains resistant starch, a starch that isn’t fully broken down and absorbed by your body during digestion. It is turned into short-chain fatty acids by intestinal bacteria that help control blood sugar, manage weight and lower blood cholesterol levels.

The Recipe

These crunchy plantain chips are delicious, and have no additives! They are a good source of fiber, vitamins, and minerals. Keep munching them guilt-free!

Course: Snack

Cuisine: International

Special diet: Gluten-free, grain-free, nut-free, no added sugar, vegan, vegetarian

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serves: 4

Calories: 1kcal

INGREDIENTS

  • 2 plantains
  • 1 tbsp avocado oil, organic
  • 1 tsp red chili powder (optional)
  • 1 tsp Himalayan pink salt

METHOD

  1. Peel and cut raw plantain into thin slices.
  2. Transfer to a large bowl, add salt, chili powder and oil, and mix well.
  3. Arrange slices on parchment paper, then spread out on a baking tray.
  4. Preheat oven to 350F, set the tray on and set timer for 20 minutes. After about 15 minutes, keep checking to ensure they don’t get burned.
  5. The chips will be ready in about 18-20 minutes.
  6. Cool for about 5 minutes and transfer to a serving bowl. Munch away.

Notes

This is a healthy, guilt-free, anytime snack. A great accompaniment to our bisi bele baath.

*Use organic ingredients wherever possible.

For the full recipe, go here!

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