Brady Evans sets out to create a fantastic snack from both ripe and unripe plantains.
Text And Photo By Brady Evans
I was holding these plantains in my hand in the farmers’ market, trying to remember if I’d recently seen any recipes for plantains. I hadn’t. Then I stood still trying to remember if I knew how to tell a ripe plantain from an unripened one (or from a banana). The answer never came to me. So I grabbed two green fruits and two yellow fruits.
I came home and searched the internet for plantain chips: an obvious introduction to this fruit. The recipe I ran across specifically called for the green fruits. I’m lucky I picked up both. (I have no idea what to do with the other two ever-so-quickly ripening plantains).
I ended up using these baked plantain chips as a crunch addition to vegetarian chili while my husband ate them in place of potato chips. They were sweet yet spicy and perfectly crunchy. The leftover plantain chips made for a delicious, healthy, baked snack, too!
- 2 green plantains
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- Preheat oven to 400.
- Peel plantains.
- Slice very thinly on a mandoline.
- Combine plantain slices with oil and spices in a mixing bowl. Toss to combine thoroughly.
- Arrange on a baking sheet in a single layer.
- Bake for 15 to 17 minutes, turning slices over halfway through baking time.
- Let cool.
- Chips are best eaten immediately, but they'll keep for about a day.