REAL, FRUGAL, HEALTHY, and FUN!!!
Holy moly! Why did I ever bother buying plantain chips when I can make them so much better myself. I had a huge craving for dill pickle chips. I happened to have a green plantain, so I thought, why not go for it, right? I peeled my plantain and went for it. Oh, I am just so happy I did. I’m a little sad I don’t have more plantains at the moment.
1 VERY green plantain, peeled and thinly sliced
1 Tbsp coconut oil
2 tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dill
Directions: Preheat oven to 250′ and prepare cookie sheet. I lined mine with foil and spritzed it with oil. I believe parchment paper would also work, but I haven’t tried it. Put your plantain slices into a mixing bowl or a bag ( I like to shake the bag up to coat them all), melt your coconut oil and mix well, or shake well if you’re using the bag method. Add the apple cider vinegar and mix/shake. Add the salt and dill and mix or shake some more. Bake for 40 minutes. I would start checking them after about 30 because the thickness of the plantain slices will alter the baking time.
*FYI – if you have the time, you can bake them at 200′ for about 2-1/2 hours for more even crisping*