Our Paleo Family

Fried Plantain Chips

When you want or need a salty-crunchy snack, these plantain chips can’t be beat. It’s getting easier and easier to find potato chips cooked in avocado oil or coconut oil, but white potatoes are nightshades and not allowed on the autoimmune protocol.

I do eat regular chips on occasion, but I try to limit my salty snack indulgences to these plantains. They require a few steps, but they aren’t hard to make and are really pretty quick. If you use coconut oil as I recommend, you’ll be getting all these great benefits associated with coconut:

  • Yes, the fat is mostly saturated, but it is primarily medium-chain fatty acids, which are more easily absorbed and utilized by your body, even if you don’t have a gallbladder, like me.
  • You need fat for the absorption of fat soluble vitamins. Fat soluble means your body will not be able to use those vitamins (A, D, E and K) without some fat to aid in the digestion and absorption.
  • Coconut oil has antimicrobial, antibacterial and anti-fungal properties.

So here you have a great substitute for what is a very unhealthy food (potato chips) that is not only delicious, but full of nutrients!

Snack away!

 

Fried Plantain Chips
Print Recipe
Servings
4-6 people
Servings
4-6 people
Fried Plantain Chips
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. You can work with plantains in any stage of ripeness, but I prefer them to be light green. Once they are fully ripe - yellow to brown, more sugars have developed and they are just too sweet for my taste. They are also softer and harder to work with.
  2. Place a large non-stick skillet over medium high heat and add about a third of a cup of coconut oil. You want the melted oil to cover the bottom of the pan with no dry spots. Add a little more if necessary.
  3. I find the easiest way to slice plantains is to start by cutting off the ends and then make three slits down the length of the plantain, equally spaced. Then peel off each section.
  4. Once peeled, slice plantains into about 1/3 inch slices. You are going to end up flattening these, so don't worry about being too precise with the thickness.
  5. Test to see that your oil is hot by placing one plantain slice in the oil. If bubbles form around the plantain, the oil is ready. Add your plantain slices. You may have to do this in batches.
  6. Fry for 1-2 minutes per side, just until the plantains turn yellow. You can see the plantains in the top of the pan have not been flipped and the ones in the bottom have been. You are not browning them at all at this stage, just softening them. Remove to a cutting board or other hard surface.
  7. Use the flat end of a meat mallet or the bottom of a drinking glass to smash the plantains.
  8. Be careful as they are hot. This is what they look like once flattened/smashed.
  9. Once smashed, add back to the pan and fry until nice and brown. Salt each side. You may have to add additional oil. I keep my skillet on medium-high and this takes 3-4 minutes per side.
  10. Once browned, remove to a paper towel lined plate and sprinkle with a little more salt.
  11. Serve hot.
Recipe Notes

The sauce you see in the picture is a combination of Primal Kitchen Mayonnaise, whole grain mustard, honey and freshly grated horseradish root. This is not AIP approved because of the mustard and eggs in the mayo, but if you can eat those foods, make this dip/sauce! It's super yummy on these chips, with carrot sticks, chicken fingers, etc. etc.

*I have been very happy with Tropical Traditions coconut products. I highly recommend them. You can also find coconut oil at most major grocery stores and Costco.

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