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!