Before moving to Florida for college I don't think I could've told you what a plantain was. However, I quickly learned just how amazingly delicious these banana impostors are. The only problem with ordering plantains at a restaurant, or buying the chips in the store, is the unnecessarily high fat content that usually comes with your purchase. After experimenting a bit in my kitchen, I was able to make fat-free plantain chips that are as crispy, crunchy, and down-right delightful as the deep-fried store bought version.
If you make these plantain chips, don't forget to snap a pic and tag it #thedietchef
And of course, you can always check out this recipe, and many many more on my YouTube Channel
Power-Up Plantain Chips
Crispy plantain chips without all the fat
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 90 Chips
- Category: Snack
- Cuisine: Cuban
Ingredients
- Plantains
- Salt
- Sugar substitute
- Butter flavored PAM
Instructions
- Pre-heat your oven to 400 degrees
- Cut-off the ends of your plantain and make a shallow slit down the seam and peel
- Now make super thin slices
- Add slices to a medium sized bowl and top with 1 teaspoon of salt
- Along with a pinch of sugar substitute
- Spray a cookie sheet with non-stick spray and add your chips
- Bake for 30-40 minutes and flip half-way through
Nutrition
- Serving Size: 30 Chips
- Calories: 73
- Fat: .2
- Carbohydrates: 19.3
- Fiber: 1.3
- Protein: .7
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